Rinse the moong dal three to five times until the water runs clear.
Set the InstantPot on saute and add the ghee. Once the ghee is hot, add the cumin seeds, green chili, asafoetida, garlic, turmeric, chili powder and ginger. Stir and let cook for about one minute. Be sure to stir constantly or else the ginger will stick.
Add the tomatoes and salt. Let cook for 5 minutes until the tomatoes look a bit jammy.
Add the moong dal. Stirring constantly, let cook for a few seconds.
Add the water. Close the InstantPot lid and turn off saute mode. Cook on high pressure for 7 minutes. Allow for natural pressure release for 10 minutes before opening the InstantPot.
Now, using a spoon, mash the cooked dal against the edges for the pot about 15 to 20 times. The moong dal should be well cooked and mash easily.
Now add water to reach the consistency you like. I usually add about ½ to 1 cup of water. Stir. Garnish with cilantro and lemon juice. Serve warm with lemon slices.