Wash toor daal under running water. Then soak for 15 minutes.
Turn on the Instant pot in saute mode. Add mustard seeds and cumin seeds.
Once they crackle, add minced green chilies, asafoetida, and turmeric. Fry for another 15 seconds.
Add chopped tomatoes and carrots to the pot. Saute for 2- seconds.
Then add the greens. Continue to saute for 10 seconds.
Now add the other spice blends like coriander powder, cumin powder, and paprika.
Strain the water and add the soaked dal to the pot.
Mix and then add 2-3 cups of water along with salt. Give it a good mix.
Turn off the Instant Pot. Select manual mode and cook for 8 minutes. Put the vent to the sealing position and release pressure naturally.
This is optional - Using a hand blender, make a smooth puree. Vegan lentil soup is ready!