Select sauté on the instant pot and adjust to normal.
Add ghee to the pot.
When the ghee is hot add the cumin seeds.
When the cumin seeds begin to splutter in about 30 seconds add onions. Stir.
When the onions turn golden in roughly 2 to 4 minutes add the ginger garlic paste. Stir.
Add all the cardamoms and almonds.
Add the chopped tomatoes, and let them sauté until they get mushy.
Add the red chili powder, 1/4 cup water, and stir.
Then add turmeric, cumin, garam masala, and salt. Stir and sauté for one to two minutes. Keep stirring.
Add the chana dal and stir.
Add the remaining 1 and 1/2 cup water and stir 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. Select sauté again and add the milk.
Keep stirring until the desired consistency is reached. It should take about 2 minutes. The dal doesn't need to be watery and is slightly thick.
Transfer into a serving bowl immediately.
Garnish with the finely chopped fresh cilantro.