Adjust the instant pot to the "saute" settings. Heat up some oil in the pot. Add in the Red Onion (1) and cook until caramelized, about 3-4 minutes.
Add in the Garlic (3 clove) and saute it for another 1-2 minutes, until the garlic is browned.
Toss in the Tomato (2), Cumin Seeds (1 teaspoon), Chili Powder (1/2 teaspoon), Ground Ginger (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), Salt (3/4 teaspoon) and cook until the tomatoes have softened and the spices are fragrant about 4-5 minutes. Press the "cancel" button to stop sauteing.
Transfer in the Red Lentils (1 cup), Coconut Milk (200 milliliter), Water (2 cup) and place the lid on. Select the pressure cook settings and cook it at high pressure for 10 minutes.
When the timer goes off and a beep sound can be heard, let the pressure release naturally for 10 minutes before removing the excess pressure.
Give the dal a quick stir, adding more salt if necessary. Serve it with some brown rice or chapati and enjoy!