Note: I occasionally make this with Tomato-Onion masala if I have some prepared- to do that, substitute one cup of the tom-onion masala in lieu of everything except the water and the toor dal. See the recipe for this below this recipe.
Saute the onion , garlic, nustard seed and cumin seed in the Instant Pot on the browning setting.
Add the remaining ingredients and stir.
Cover with lid and seal the vent.
Cook at 30 minutes at pressure on manual/high.
Allow steam to reduce without using the quick release so it doesn't clog the valve.
Open pot when steam has subsided (it won't open if there is still pressure).
Puree with a stick blender to make it as smooth as you like.