Wash and peel the onion, cut the onions into small pieces, keep the chopped onions aside.
Wash and chop the tomatoes also into small pieces, keep this aside separately from the onions.
Add oil to the inner pot, press the saute function, adjust to low and add the cumin seeds.
When the cumin seeds is lightly fried, add the bay leaves and cinnamon sticks too and lightly fry which takes a few more seconds.
Add the garlic and saute for another one minute.
Add the chopped onions and little salt, saute for another 4 to 5 minutes until the onions are lightly sauteed. If the heat is low, you can always adjust the settings by pressing the 'keep warm' button, then press the saute button again and press adjust to change the level from low to medium.
Once the onions are lightly sauteed, add the moong dal and lightly fry for another 2 to 3 minutes until the raw smell goes away. If needed you may add a little more oil and fry the contents. The moong dal will have a tendency to stick to the bottom of the pot, so you need a good spatula to stir the contents frequently (and scrape the bottom of the pot if necessary) to avoid the dal sticking to the pot. If the pot gets too hot, adjust the heat to low in saute mode again.
Add the chopped tomatoes and lightly fry for another 2 to 3 minutes.
Add the spice powders and mix well, stir fry for about 2 more minutes in low heat until the raw smell of spices go away. Press the 'keep warm/cancel' button to stop the saute function.
Add the 2 cups of water, ghee (if using, you may avoid ghee if you want to keep this vegan) and enough salt and mix everything well. Make sure there is no dal stuck to the bottom of the pot to avoid any burning of dal.
Close the pot with lid in sealing position and press manual, cook in high pressure for 4 minutes. It took few minutes to come to pressure and start the cooking, so you will need to wait until the cooking is done.
Once the cooking is done, the pot will beep and you can press the 'keep warm/cancel' button. Wait for the instant pot to naturally release all pressure. If needed, you can do a manual release (by turning the lid to venting position slowly to release the remaining pressure) after an NPR (natural pressure release) of about 10 minutes.
Once the pressure is all released, open the pot by carefully turning the lid to venting position.
Gently mash the contents using a spoon and check the salt, if needed, you may add a little more salt.
To make little more gravy for the dal fry and to make the dal a little more soft (Optional), add the remaining one cup of water and press the saute function, adjust to normal and simmer for another 2 more minutes or until desired thickness is reached.
Stir well, garnish with cilantro leaves (coriander leaves), gently mix in and serve the delicious hot dal with rice for lunch or dinner. You can also add an extra spoon of ghee with the dal when serving with rice, which will make the dal and rice even more delicious!