Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot, add asafoetida, cloves, black cardamom pod, cumin seeds and mustard seeds.
Next, when the seeds splutter, add ground fennel, ground ginger, Kashmiri chili powder, ground cumin, salt, and ½ cup water. Let the spices sauté for about a minute. Stir well.
Add the daikon radish and ¼ cup water. Again, give it a good stir.
Close the lid and select manual/high pressure for 7 minutes. When done quick release the pressure. Add in lemon juice and stir.
Transfer to a serving bowl and serve with steamed rice.