Add the yellow moong dal to the instant pot.
Also add the coconut, salt, onion powder, turmeric and garlic.
Add the water and mix well to combine. Also add the ghee (or oil or butter), mix in with the rest of the ingredients.
Cover the instant pot with lid in sealing position and cook in high pressure for 6 minutes. Once the cooking is done, wait for a natural pressure release for at least 12 minutes. Then, you may carefully do a gradual manual pressure release.
once the pressure is all released, carefully open the lid of the instant pot and stir the contents. The water will all be absorbed by the dal at this time, you can gently mash the dal using a large spoon or ladle.
Add more water to the dal, as needed, stir well to combine with the dal. I usually use another 2 to 3 cups of water to mix with the cooked dal, which will give the right consistency for the dal. You may adjust the amount of water required to get your preferred consistency of coconut dal curry.
Also, you may press the saute function and simmer for about a minute or so, if you wish.
Once cooked, you can garnish the dal with cilantro leaves (if using) and serve hot with rice, chapathi etc. You may also use curry leaves instead of cilantro leaves if you wish.