Wash the lentils with water and keep aside.
Start the instant pot in sauté mode and heat the ghee/oil in it. Add cumin seeds, cloves, dry whole red chilies, green chili and asafoetida. Cook for 30 seconds.
Then add diced onion and grated ginger. Saute until onions are translucent for about 3 minutes.
Now add tomatoes and saute for 3 minutes until tomatoes are soft and mushy. Add all the spices and give it a stir.
Add washed lentils and water. Press CANCEL and close the instant pot lid with vent in sealing position.
PRESSURE COOK mode for 8 minutes and let the pressure release naturally (NPR).
Open lid, add garam masala and lime juice.
Garnish with cilantro and serve. Enjoy!