Rinse the dal rinse with sufficient water 3-4 times until the water runs clear.
Transfer the rinsed dal to the main pot of Instant pot along with 3 cups of water, salt, and turmeric. Mix well.
Similarly, rinse the rice 3-4 times until the water runs clear. Transfer it to a stainless steel container that fits inside the main pot. Add salt, oil/ghee, and water to it. Mix well.
Add a tall trivet inside the main pot which has dal. Place the stainless steel container with rice on it. Cover with stainless steel plate (optional).
Close the lid with the vent to sealing. Pressure cook on manual (pressure cook) mode on high for 10 mins followed by a natural release.
While the dal is pressure cooking make the tadka.
Heat the tadka pot or small pan on medium heat, add ghee to it. Once the ghee is hot add the cumin seeds and hing to it. Mix well.
Let it sizzle for 30seconds - 1 min or so and then take it off the heat. Be careful not to burn it.
Once the Instant pot pin drops, open the lid, using mits remove the rice container and trivet. Be careful, they will be hot. Keep the rice covered.
Start Instant Pot on saute mode. Mash the dal with the back of the spoon until it's nice, smooth, and creamy. Skip this step if you prefer your dal with texture.
Add the tadka to the cooked and mashed dal and mix well and adjust the consistency if needed. I added 1 cup more water. Bring it to a boil.
Varan Bhat is ready!! Serve hot topped with more ghee squeeze of lemon juice with pickle and batata bhaji on side.