To you Instant Pot or regular stove top pressure cooker, add the dal, 3 cups water,

chopped tomato, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder and 3/4
teaspoon salt. Stir to combine.
If using Instant pot, cook for 5 minutes at high pressure. Let the pressure release
naturally for 10 minutes and then do a quick release.
If using traditional pressure cooker, cook for 2-3 whistles on high heat. Let the
pressure release naturally.
Once the pressure is released, open the lid of the cooker and give the dal a stir.
Adjust the consistency of dal at this point to your preference.I added 1/2 cup
extra water at this point.
To make the tempering, heat 1 tablespoon of oil in a small pan on medium heat. Once
the oil is hot, add the cumin seeds and the mustard seeds.
Let the seeds sizzle, wait until the mustard seeds pop. Then add the hing.
Add the sliced garlic and dried red chilies and saute for 2 to 3 minutes until
garlic become light brown in color.
Then add the curry leaves and saute for few seconds.
Transfer tempering to the cooked dal and stir.
Add in the lemon juice, chopped cilantro and mix. Serve moong dal over rice for a
comforting meal!