Add rice to a steel bowl and rinse it well a few times. Then soak it until you prepare the rest.

Rinse and chop tomatoes, ginger, garlic and green chilies. Set them aside.

Add dal to a bowl or strainer and rinse it well a few times under running water. Drain the water completely.

Press the saute button on your IP and pour oil to the steel insert.

Add the mustard, cumin, red chilli & green chilli.

Wait for the mustards to pop, then add curry leaves, ginger and garlic. Saute for a minute.

Then add tomatoes, salt, turmeric and red chilli powder.

Saute all of them just for 1 to 2 minutes.

Add the rinsed dal and pour water. Deglaze by scraping the bottom of the pot with the spatula to release any food bits stuck.

Place a long legged trivet inside the pot and then place the rice bowl. Pour water to the rice bowl.

Cover the rice bowl. Secure the instant pot with the lid.

Position the steam release handle to sealing. Press cancel and then press pressure cook. Set the timer to 9 mins.

Let the pressure release naturally. Then remove the rice bowl carefully & then the trivet.

Stir the dal and check the salt. If needed add more and squeeze in lemon juice and sprinkle coriander leaves.

If the dal is too thick then add ¼ cup water to bring it to consistency.

Serve dal with rice or roti. Drizzle some ghee over hot dal.