Select sauté on the instant pot and adjust to normal.
Add ghee to the pot.
When the ghee is hot add the finely chopped onions and cardamoms.
When the onions turn golden in roughly 2 to 4 minutes add the ginger garlic paste.
Stir and after about 30 seconds add the chopped tomatoes.
Sauté for a few minutes until the tomatoes get mushy. Keep stirring.
Then add red chili powder, 1/4 cup water, garam masala, coriander, cumin, salt, and turmeric. Stir and sauté for one minute.
Add both the dals and stir.
Add the remaining one and half 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 12 minutes.
Meanwhile in a pan add one tablespoon of ghee and sauté the long onions and serrano pepper until the onions are golden. Set them aside.
When cooking is complete, use quick pressure release to depressurize.
Open the lid.
Select sauté again and add the yogurt slowly mixing it gradually one spoon at a time.
Then add the heavy whipping cream, stir, and continue to sauté for a minute .
Transfer the cooked dal into a serving bowl immediately.
Garnish with saffron water, sautéed onions, serrano pepper, and fresh cilantro.