Rinse the split pigeon peas
Combine the pigeon peas and turmeric with 6 cups of water in an Instant Pot or pressure cooker.
Cook at high pressure for 8 minutes. Then allow the pressure to release naturally for at least 10 minutes.
Using a large sieve, strain the dal mixture into two separate bowl. Set the solids aside to make Lachko Dal.
Wipe the Instant Pot insert dry with a kitchen towel and add the ghee. Set the Instant Pot to saute mode and heat the ghee. When it begins to shimmer (it happens fast!) add the cumin seeds, shallot and green chili. Stir until the shallots soften - about 30 seconds.
Add the strained liquid back into the Instant Pot with the spiced ghee. Bring to a boil. Turn off the heat.
Add salt, lemon juice and cilantro. Serve warm.