• Start the instant pot in SAUTE mode and heat the oil.
• Add asafetida, cumin seeds, green chili and ginger.
• Sauté for 30 seconds more and then add diced onion.
• Continue to sauté until onions are translucent.
• Now add tomatoes and continue to sauté until soft and mushy.
• Add all the spices except garam masala and lemon juice into the pot. Mix them well.
• Add washed and drained lentil into the pot.
• Add 3 cups water for thick consistency, 3.5 cup water for medium and 4 cups for little soupy consistency. Give it a good mix after adding water.
• Press CANCEL and close the instant pot lid with vent in sealing position.
• Set MANUAL or PRESSURE COOK mode for 6 minutes.
• Let the pressure release naturally (NR)
• When float valves pops down, open the lid and add garam masala.
• Now switch off the IP, add lemon juice and chopped cilantro.
• Dal Tadka is ready to be serve.

For second tempering:

• In a tadka pan heat 2 tablespoon ghee.
• Now add a pinch of asafetida, cumin seeds.
• Next, add dried red chilies and sauté for another minute.
• Switch of the heat and let oil cool down just a little bit to prevent cayenne powdere from burning.
• Add red chili (cayenne) powder and cook for a few seconds.
• Now pour the hot tadka over hot dal.
• Mix thoroughly and serve hot with chapati or jeera rice.