Clean and rinse the whole masoor well and set it aside.
Place steel insert and and switch on the IP. Press Sauté mode. Once it displays 'Hot', heat oil.
Add cumin seeds and curry leaves, sauté for few seconds.
Add chopped onion and sauté until onion are soft (for about 2 minutes). Next, add ginger and garlic paste, green chilies and sauté for another 30 seconds to remove the raw smell.
Add finely chopped tomatoes, turmeric, ground coriander and red chilli powder. Cook for 2 minutes or until tomato softens.
Add whole masoor, garam masala powder, dry mango powder (optional) and salt, mix well.
Add 2.5 to 3 cups of water and give it a stir. (Here you can add vegetable stock or chicken stock, if you wish to).
Close the pot and seal the lid. Pressure cook (or manual) on 'High' for 15 minutes. (It should take around 7-8 minutes to come to pressure).
Once the cooking cycle is complete, let the pressure release naturally.
Open the pot, give a nice stir to the dal, add lemon juice and mix. At this point you can add some ghee and a bit Kasuri Methi here if you want to.
Dish out, garnish with chopped cilantro and serve hot with rice, salad and poppadom.