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Select the Sauté setting on your Instant Pot or multicooker.
Place the cumin seeds in the inner pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.
Stir in the lentils plus 4 cups water.
Seal the pot and pressure-cook for 20 minutes, then allow the pressure to release naturally.
Heat a large pot over medium-high heat.
Place the cumin seeds in the pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic,
Garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.
Stir in the lentils plus 4 cups water. Bring to a boil then cook covered on low, 20 to 30 minutes, until the lentils are tender and cooked.
Serve the lentils over the rice or cauliflower rice, topped with cilantro and a squeeze of lime juice.