Heat the instant pot in Sauté mode and add oil. Add cumin seeds, whole black pepper and green chillies.
After they start to splutter, add onions. Sauté for 2-3 minutes until onions are lightly browned.
Add tomato, salt and spices. Stir and saute for 2 minutes.
Add the mixed vegetables and stir well. Add dalia, water and mix well. Scrape of anything stuck to the bottom and deglaze the pot. Close lid with vent in sealing position.
Change instant pot setting to manual or pressure cook mode at high pressure for 5 minutes.
When the instant pot beeps, let the pressure release naturally for 10 minutes. The release the pressure manually (10 minutes NPR). Mix the juice of one lemon and garnish with cilantro. Serve hot with yogurt or raita.
This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.