To make this dal tadka, first soak chana dal and masoor dal in water for 30 minutes and then turn on the Instant Pot to Saute Mode. Add ghee to the pan. If you are vegan, then add any cooking oil instead. Once its hot, temper mustard seeds. Once they begin to crackle, add cumin seeds, finely chopped green chillies, minced ginger and chopped garlic. Using a wooden spoon, saute till the garlic turns golden and then add chopped cilantro to the pan and saute for 30 seconds. Now this is a trick I learnt from my friend. Always add part of chopped cilantro at this point in oil in any recipe. Frying cilantro in oil brings out a great flavor. Then add chopped onion and salt. Continue to saute till the onions turn soft and translucent and then add chopped tomatoes. Cook till they turn soft and mushy. I always like to add some green leafy vegetables to my dal as it's a great way to sneak in healthy veggies. Here I added beet leaves which if unavailable, you can add spinach or kale.
Cook in saute mode for another 2-3 minutes or till the beet leaves turn soft. Then add dry masalas like turmeric powder, cumin powder and coconut milk to the pot and give it a good mix. Bring this to a boil and then add the soaked lentils, salt and water. Give it a quick mix and close the Instant Pot lid with pressure valve to sealing. Press the rice button (10-12 mins) followed by natural pressure release. Meanwhile prepare the tadka. Heat ghee in a tadka pan, add asofoetida once the ghee is hot. Skip asafoetida if you have gluten allergy. then add dried red chilly, sliced onions and saute for 2 minutes. Lastly lemon juice, take it off the flame immediately and pour this over the cooked dal. Garnish with some chopped cilantro and serve with some steamed rice and a dollop of ghee.