Combine all lentils in the instant pot with 2 cups of water. Close the lid and set on manual mode for 10 minutes.
Once lentils are cooked, use an immersion blender to blend the lentils.
In a medium saucepan turn the heat on medium-high and add ghee, curry leaves, and rye seeds. Once rye seeds are warmed up add fresh crushed tomato, garlic, and ginger. Cook until everything is incorporated about 5-7 min.
Add all the dry spices – cumin, coriander, turmeric, red chili, salt, and cook for a few more minutes until everything is incorporated.
Add in pureed lentils and tomatoe paste. Let everything combine together for another 5 minutes.
Turn heat off and add fresh lemon juice and garnish with cilantro. Serve with basmati rice, brown rice or quinoa!