Select sauté on the instant pot and adjust to normal.
Add oil to the pot.
When the oil is hot add cumin seeds, mustard seeds, and fenugreek seeds.
When the mustard seeds begin to splutter, add curry leaves, whole dried red chili peppers, asafoetida, cloves, and the cinnamon stick.
Add the crushed ginger and serrano peppers.
Then add the dal and water. Stir
Add turmeric, peanuts, jaggery, kokum, and salt. Mix well. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 15 minutes.
When cooking is complete, use quick pressure release to depressurize.
Open the lid. Mash the dal roughly with a potato masher or back of a ladle.
Transfer into a serving bowl immediately.
Garnish with cilantro.