Add one cup of washed toor dal, green chili, ginger, salt, coriander powder and jaggery to the instant pot.
Add 3.5 cups of water and give amix. Close the lid and adjust the vent to the sealing position.
Press manual or pressure cooker mode on high and adjust the time to ten minutes. After the ten minutes are done, wait till the pressure releases naturally.
While the dal is cooking do the tempering – In a small pan heat 3 teaspoons of oil and add the mustard seeds. When the mustard pops, add the cumin seeds, bay leaves, cinnamon stick, cloves, dry red chili and curry leaves. Saute for 45 seconds and add the asafoetida. Turn off the heat.
Open the instant pot and using a whisk mix the dal till smooth. Add one cup of water and the tempering.
Press the saute mode and cook the dal for few minutes till you get the right consistency of the dal. Check for seasoning and adjust. Finally add some lemon juice and chopped coriander leaves.