Moong Masoor Dal (Instant Pot) - Lentil Soup

Wash and drain lentils (dal). Set aside.
Set Instapot on sauté mode, and let it heat. Heat oil and then add the mustard seeds. Once the mustard seeds start popping, then add the anise, cumin seeds and asafoetida (hing). Add the oil and temper the spices starting with mustard seeds. Wait for the mustard seeds to start popping before you add anything else.
Next add onions and cook until translucent and fragrant. Then add the garlic, ginger, tomatoes and cook for another 30 seconds.
Stir in the tomato paste and the remaining spices: curry powder, paprika, coriander powder, cumin powder, dalmakanki powder, fenugreek leafs, and curry leafs. Note: If the tempering seems to dry up at anytime, then add a splash of water to avoid spices from burning.
Add the washed lentils (dal), water, salt and dried chili and stir to blend the tempering with the lentils. Change the Instapot mode to pressure cook. Pressure cook for 10 minutes.