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Wash the dal thoroughly and drain all the water. Add it to the inner pot of the Instant Pot along with 6 cups of water and turmeric powder. Give it a quick stir.
Secure the IP lid and pressure cook for 12 minutes. Let the pressure come down naturally for 10 minutes, then do a quick release of the remaining pressure.
Open the lid and add salt. Whisk the dal well until it is smooth.
In a separate frying pan, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, hing, dried red chili, and curry leaves. Saute for 10 seconds and turn off the heat.
Set the Instant Pot back in saute mode. Add the prepared tempering and give it a good mix. Simmer for 1-2 minutes., then cancel saute mode.
Add lemon juice and cilantro. Serve with rice.