In the inner pot, add the rinsed lentils, and 5 and ¼ cups water.
After that, add in cloves, salt, asafoetida, whole dried red chili pepper, ground fennel, ground ginger, ground turmeric, cumin seeds, ghee, ground cumin, and whole black cardamom pod. Stir well.
Close the lid and select manual/ high pressure for 18 minutes. When done let the pressure release naturally.
Open the lid, add in chopped turnips and stir well. Close the lid and select manual/ high pressure for 8 minutes. When quick release the pressure.
Open the lid, select sauté. Finally, add milk and Serrano peppers. Again, give it a good stir. Let the lentils sauté for three to five minutes until everything is well combined. Turn off the sauté mode and transfer the cooked dal in a serving bowl.