Add the washed dal, tomatoes and 1.5 cups of water and cook in manual mode for 15 minutes.
Let the pressure release normally.
Open the IP lid and using a potato masher or ladle, mash the dal and the tomato together.
Now set the IP in the sauté mode.
If the dal is thick, add ½ cup of water and mix.
Add the salt, turmeric powder, and red chili powder and mix well. Let it simmer for 2 minutes.
Meanwhile, heat a tempering pan or kadai and add ghee or oil.
Once the oil is hot, add the mustard seeds, urad dal, jeera, fenugreek seeds, red chili, and hing and curry leaves. As they start to splutter, add to the dal and let it simmer for one more minute.
The dal is done. You can let the dal stay in Warm mode or serve hot with rice and pickle or spicy curry. (Coming up next)
Pressure cooking in IP for 15 minutes is comparatively longer time. The toor dal brand I have always taken the longer time to cook. So I went with 15 minutes. For the half cup, 10 minutes in manual mode is more than enough.
If you prefer spicy dal, add a couple of green chilies while cooking the dal and discard them after pressure cooking. Also, add more red chilies during tempering.