Make the Puran Filling

• Rinse the chana dal under cold tap water and transfer to a stackable insert pan for the Instant Pot or pressure cooker.
• Add the water and place on a trivet inside the inner pot of the Instant pot filled with about 1 cup of water.
• Close the Instant Pot’s lid and turn the steam-release valve to the sealing position.
• Pressure cook on high pressure for 15 minutes.
• Let the pressure release naturally after cooking is complete (about 13-15 minutes) and then open the lid.
• Transfer the cooked dal along to a medium mixing bowl and add the ground jaggery. 
• Using a potato masher, mash the cooked daal, while mixing the jaggery with it well. 
• Season with ground cardamom and ground nutmeg and combine well.
• Let the mixture sit on the counter for about 30 minutes and cool down to room temperature. The mixture will thicken as it cools.

Prepare the Flax Egg

• In a small bowl, mix ground flaxseed with warm water. Let sit 5–10 minutes until thickened and gel-like.

Make the Crust Mixture

• In a large bowl, whisk together the flour, ground jaggery, cardamom, nutmeg, salt, and baking soda.
• Stir in the oats and almonds.
• Add the butter, flax egg and stir until incorporated.

Bake the Bars

• Place an oven rack in the center of the oven.
• Preheat the oven to 350°F.
• Line the bottom and sides of a 9 × 9 x 2-inch glass or metal baking dish with parchment. Brush the parchment with ghee or butter. 
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan.
• Using a spatula, spread the filing over the crust, leaving a 1/2-inch border around the edge of the pan.
• Cover the filing with the remaining crust mixture and gently press to flatten.
• Bake for 30 to 35 minutes, until light golden.
• Cool for about 1 hour.
• Make sure its completely cooled before cutting into bars (otherwise it will not be a clean cut). See FAQs & Notes for storage info.