Clean and rinse the toor dal
Soak the dal in enough water for at least 30 minutes
After 30 minutes, drain the water and rinse it again.
Finely chop the kale using a food processor or a knife.
Now in the pressure cooker add in the ghee. For Instant Pot, switch it on to Saute mode for 10 minutes. Add in the ghee.
Once hot, add the asafoetida, and cumin seeds.
Let the cumin seeds crackle.
Now add the chopped kale, coriander powder, turmeric powder, red chili powder, green chili, and salt.
Sautee this for 3-4 minutes until the kale starts to soften.
Now add the tomato puree and again mix.
Cook this mixture for 2-3 minutes until the masala is cooked nicely.
Now add the dal and add water to the desired consistency. (Skip the salt and turmeric powder mentioned in the ingredient list For Toor Dal, as we are adding it during tadka)
Pressure cook in the pressure cooker for 3 whistles or as per your settings. For the Instant pot cancel the saute mode, put the instant pot in Sealing mode, and pressure cook on high for 10 minutes.
Once done, let the pressure settle and then remove.