Wash the dal and rice 3-4 times until water runs clear. Soak the rice and dal till you prep the rest of the ingredients.
Start instant pot on sauté mode and once hot add ghee followed by whole spices (black cardamom, bay lead, cumin seeds, cloves). Give a mix and saute for couple of seconds until fragrant. Stir in the asafoetida (hing), ginger and turmeric and mix again.
Switch off the Instant pot (to prevent spices from burning).
Drain off the water from the soaked dal/rice and add it to the pot along with salt, pepper and garam masala.
Add 4 cups of water and give it all a good mix. Make sure nothing is sticking to the bottom of the pot.
Close the Instant pot lid and cook on manual or pressure cook mode on high pressure for 10 mins followed by quick release after 10 mins. Natural release works too.
Open the lid and give it a good mix.
Last but not least, squeeze in some lemon juice and add chopped cilantro and stir to combine.
Serve it hot topped with a dollop of ghee and pickle and papadum on side.