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Add the first seven ingredients to your pressure cooker / Instant Pot / Mealthy. Give it a quick mix.
Set pressure cook settings to sealing, High, Natural Release, 5 minutes (if using a regular pot on the stove, you'll need to let it cook for 30 min or so).
Wait for pressure to release, feel free to manually release remaining pressure after 10 min.
Check to see if the consistency is how you like it! My dad loves his masoor dals super soupy and thin which is how I make mine now. To make your dal thinner, add more water. To make it thicker, cook and stir for a few min.
Temper your spices (tadka time!) using a tiny tadka pan or small frying pan. Add the ghee and get it very hot.
Add asafoetida (hing), let it dissolve, then add cumin seeds, once they start "dancing" around, add red chili powder, and dried red chili. Swirl around, remove off heat, and add to your dal right away.
Top with lime, cilantro, and enjoy with some basmati rice or roti!