Add the rinsed lentils, and 5 and ¼ cups water in the inner pot.
Add in cloves, salt, asafoetida, whole dried red chili pepper, ground fennel, ground ginger, ground turmeric, cumin seeds, ghee, ground cumin and black cardamom pod. Stir well.
Close the lid and select manual/ high pressure for 23 minutes. When done let the pressure release naturally.
Open the lid, add in chopped lotus stem and stir well. Close the lid and select manual/ high pressure for 2 minutes.
When done, quick release the pressure.
Open the lid, select sauté. Finally, add milk and Serrano peppers. Again, give it a good stir. Additionally, let the lentils sauté for three to five minutes until everything is mixed well. Finally, turn off the sauté mode and transfer the cooked dal in a serving bowl.