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Add the first eight ingredients to your pressure cooker / Instant Pot / Mealthy. (If you'd like to soak your lentils for a bit after you rinse them, you can add them with the water to your pot for 10 min).
Set pressure cook settings to sealing, High, Natural Release, 7 minutes (if you're using a traditional pressure cooker, cook for one whistle).
Wait for pressure to release, after 10 min if the pressure valve hasn't dropped, manually release the remaining pressure. Check to see if the consistency is how you like it! You can add another cup of water at this point to make it thinner. To make it thicker, stir on high heat for a few min.
Start on your tadka/chhonk (temper your spices) using a tiny tadka pan or a small frying pan. Add the ghee and get it very hot.
Add the rest of the ingredients gradually - mixing or swirling when needed to combine. (If your ghee is hot enough this step should be done in 30 seconds so you don't burn any of the spices.)
Top with lime, cilantro, and enjoy with some basmati rice!