Step 1

Grind all the ingredients under "to grind" into a coarse paste without using water and keep aside.

Step 2

Put instant pot on saute mode high and add oil.

Step 3

Once oil is hot add mustard seeds, curry leaves, red chili, hing and turmeric powder. Fry for a minute.

Step 4

Now add ground cilantro paste and fry for 2 minutes.

Step 5

Now add the Toor dal and water. Along with salt. Mix well. (see notes)

Step 6

Turn off saute mode and put the lid. Vent to sealing position.

Step 7

Do manual high 8 mins. I did natural release but you can do quick release after 5 mins in warm mode.

Step 8

After opening the lid, check for consistency, if desired add water and put on saute mode for 2 to 3 mins.

Step 9

Now add lemon juice and garnish with cilantro.

Step 10

Serve hot or accompanied with rice for stir fry.