Start the instant pot in saute mode and drizzle a couple of teaspoons of oil. As the oil heats up, add the mustard seeds, and after a few seconds add chopped or minced garlic and ginger.
Once the mustard seeds start to sizzle and garlic changes color, add onions, ginger, green chilies, and saute for 2 minutes.
Add tomatoes, spices(turmeric, coriander powder, chili powder) and stir them well.
Follow it up with Toor dal (pigeon pea lentil) and three cups of water for cooking. Stir it all up.
Press ‘Cancel’ on the Instant Pot and close the lid with a vent in the sealing position.
Change the instant pot setting to ‘manual’ or ‘pressure cook’ mode at high pressure for 6 mins.