Set your instant pot to a sauté mode and allow it to heat. When the digital display indicates “hot,” add the cooking oil followed by cumin seeds and asafetida.
Allow the cumin seeds to brown and infuse their flavors in the hot oil.
Now add ginger and green chilies and mix really well.
Add chopped onions and salt. Allow the onions to brown a little. Now save half of this mixture and add tomatoes to the rest half.
Add soaked toor dal, turmeric and mix well. Seal the vent and secure the lid.
Set the instant pot to pressure cook for 15 minutes. After the pressure cooking time, wait for natural pressure release.
Now open the lid and gently mash the dal and vegetables. Add more water if required and adjust salt if necessary.
Add the remaining onion tadka mixture and give the dal a quick boil.
Switch off the instant pot and add fresh cilantro to the dal. Serve with hot rice.