Select sauté on the instant pot and adjust to normal.
Add oil to the pot.
When the oil is hot add cumin seeds and mustard seeds.
When the seeds splutter, add whole dried red chili peppers, serrano pepper, and asafoetida. Stir.
Then add the chopped white radish. Stir and let the radish sauté for roughly one minute.
Then add the ginger garlic paste.
Then add the lentils (dal) and water.
Add salt and ground turmeric.
Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
Press cancel.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 10 minutes.
When cooking is complete, use quick pressure release to depressurize.
Open the lid.
Transfer into a serving bowl and garnish with fresh cilantro.