Heat oil in medium saucepan over medium heat. Add onions and sauté 6-8 minutes or until soft and golden. Stir in crushed garlic and grated ginger; cook 1–2 minutes.

Add rinsed lentils, coconut milk and 3.5 cups water. Bring to boil then reduce heat to a simmer. Cover and cook 15–20 minutes or until the lentils are soft and creamy. Stir occasionally and adjust water as needed.

For optional tempering: In small pan, heat ghee or coconut oil. Add mustard seeds and let them splutter. Add minced garlic, dried red chilies and curry leaves. Sauté 1–2 minutes until golden and aromatic.

Pour tempering over dal. Stir in lemon juice and garnish with cilantro. Taste and adjust seasoning. Serve hot with Basmati rice or naan.

Turn on sauté mode. Heat oil then sauté onions 5–6 minutes until golden. Add crushed garlic and grated ginger; sauté for 1 minute. Add tomatoes and cook until soft. Stir in turmeric, chili, coriander and cumin powder. Cook 1–2 minutes until fragrant.

Add rinsed lentils, coconut milk and 3.5 cups water. Cancel sauté mode. Close lid, set valve to seal and cook on Manual (High Pressure) for 6 minutes. Let pressure naturally release 10 minutes, then quick release.

For optional tempering: While dal cooks, prepare tempering in small pan. Heat ghee or coconut oil. Add mustard seeds and let them splutter, then add garlic, red chilies and curry leaves. Sauté 1–2 minutes until golden and aromatic.

Open lid, stir dal and pour in the tempering. Stir in lemon juice and chopped cilantro. Adjust seasoning and consistency if needed. Serve hot with Basmati rice or naan.