Wash and rinse the Chana Dal & split black urad dal thoroughly 3-4 times till water runs almost clear. Soak them for 30 mins while you prep the rest of the ingredients.
Start the InstantPot on saute mode (normal) and add oil/ghee to it & once hot add the cumin seeds, black cardamom and cloves.
When the seeds splutter add the onions & saute till they turn translucent and slightly golden.
Stir in the ginger, garlic & green chili paste & saute until raw garlic smell goes.
Add in the tomatoes, salt & cook covered for a minute or two.
Add the spices & mix well and cook for a few seconds.
Drain the water from the soaked dals and add them to this masala along with 3-4 cups of water.
Close the lid with Vent to sealing and cook on manual HIGH (or pressure cook) for 20 mins followed by quick release (natural release works too).
Open the lid and crush the kasoori methi in your palms & add it to this dal for extra flavor.
At this point the dal will be cooked and soft but still you can see the liquid and dal separate. So turn on the saute mode (low) and simmer this dal for another 10-15 mins to make it creamy, stirring intermittently. Mash the dal with the back of your spoon to make it more creamy. Serve hot!