Finely chop the onion. Chop the green chilli, if using, and add it to the onion.
Make ginger-garlic paste.
Rinse the dal and set aside. Also, get the tomatoes at hand.
Measure the ground spices together.
Start the InstantPot on sautee mode. Once hot, add a tbsp oil or ghee and a tsp of cumin seeds. Sizzle for a few seconds, then add in the chopped onion. Stir often because it on high heat. Once the onions are almost cooked, add the ginger-garlic paste and fry it 1-2 mins until the raw smell is gone. Add the tomatoes and cook for half a minute, then add the spices and mix well. Turn off the sautee mode.
Add the lentils, 2.5 cups water, some salt if not enough was added so far, and cook on high pressure for 14 mins.
Once done, add in some kasuri methi and ghee. Adjust the taste with salt and lemon juice (from about half a lemon). Add chopped cilantro and mix it in.
Serve with a vegetable dish and rice, roti or paratha.