Select sauté on the instant pot and adjust to normal. Add oil to the pot. Once the oil is hot add cumin seeds and mustard seeds.
Let the cumin seeds splutter. Then add onions, serrano peppers, curry leaves and grated ginger. Stir to prevent the onions from burning.
Once the onions turn golden in roughly 2 to 4 minutes add Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, garam masala, and salt. Stir well.
Additionally add tomatoes and stir well. Let the tomatoes sauté for about 2 minutes. Keep stirring. Add the frozen vegetables and saute for about a minute or two.
Then add bulgur wheat and 1.5 cups water. Press cancel. Secure the lid on and select manual/high pressure for 6 minutes. When done let the pressure release naturally for 5 minutes. Then quick release the pressure. Transfer the cooked dalia to a serving bowl. Add cilantro, roasted peanuts, and lemon juice.