Soak rice and lentils seperately for 15 minutes. Drain the water and keep it aside.
Turn on the Instant pot in saute mode. Add ghee.
Once it melts, add mustard seeds, fennel seeds, cumin seeds, and peppercorns. They will begin to crackle.
Add asafoetida and turmeric powder. Fry for 10 seconds.
Then add chopped tomatoes along with curry leaves and saute for a minute.
Then add chopped beets and continue to saute for another minute.
Add rasam powder. Mix and fry this for 15 seconds.
Now add the drained rice and lentils. Cook lentils and rice together for 30 more seconds.
Add water along with salt and stir it all together. Cancel the saute mode. Close the IP with the lid. Select manual mode, Ensure the vent is in seal position. Cook manually for 10 minutes.
Release pressure naturally. Open the lid. Garnish with chopped cilantro and lemon juice. Lightly mix it all together.
Serve it warm with a generous dollop of ghee on top. Serve a side of papad and pickles with it.