Moringa Dal (Lentils with Moringa Leaves)

To prep the moringa leaves, gently strip them from the stems using your thumb and index finger, and discard the stems. Rinse the leaves well under running water, then pat them dry with paper towels to remove any excess moisture.
Rinse and drain the lentils, then add them to the Instant Pot insert along with water, turmeric, and asafoetida. Close the Instant Pot lid with pressure release valve to sealing and Pressure cook on high for 6 minutes. Allow the pressure to release naturally for 10 minutes before opening the Instant Pot.
While the lentils are cooking, prepare the masala paste by blending fresh coconut, garlic, dried red chilies, cumin seeds, and water until smooth.
Heat ghee in a medium pan and add the mustard seeds, letting them splutter. Add the prepared spice paste and sauté for 3 to 4 minutes. Add moringa leaves and saute for another 2 to 3 minutes.
Stir in the cooked lentils and salt, then let the dal simmer until it comes to a gentle boil. Turn the heat off.