• Add the rinsed dal, water, onion masala, and spices to the instant pot.
• Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
• Naturally release pressure.

Make the tadka on the stovetop: 

• Add ghee to a pan over medium heat and once it melts, add cumin seeds and mustard seeds. When the cumin seeds brown, add the onion and stir-fry for 5 minutes or until golden brown, then add the green chili, dried red chilies, hing, stir, then add the Kashmiri red chili and immediately remove from heat.
  
• Pour the (red) tadka on top of the dal.
  
• Garnish with cilantro and serve.