Select sauté on the instant pot and adjust to normal.
Add oil to the pot.
When the oil is hot add mustard seeds and cumin seeds.
When the seeds splutter, add whole dried red chili peppers, asafoetida, Serrano pepper, and the garlic paste. Stir.
Sauté for 30 seconds and add the dal, water, red chili powder, ground turmeric and salt. Stir. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
Select manual and cook at high pressure for 15 minutes.
Use quick pressure release to depressurize. Open the lid.
Add the lemon juice and stir.
Transfer to a serving bowl. Garnish with cilantro.