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.