Firstly, wash and soak moong dal overnight (or about 6-7 hours).
Press Saute on Instant Pot. Add oil and once it's hot add cumin seeds. Let them crackle.
Add ginger-garlic paste, saute till the ginger-garlic turns golden brown.
Next add onions, green chili and allow to saute for 2-3 minutes until translucent - stir regularly.
Then add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala, and cook for 1-2 minutes, till tomato turns soft.
Now add soaked moong dal, water, and salt give a stir.
Close the lid on the pot. Set the pot to manual (High Pressure) and set the timer to 3 minutes (for firmer moong beans) or 5 minutes(for softer, broken up moong beans).
Once the pot beeps, manually do a quick pressure release (QR).
Lastly, remove the lid away from you, add cilantro and lemon juice. Also, adjust the consistency of the dal at this point.
Whole green moong dal is ready and serve hot with any flatbread, boiled rice, roti, quinoa or eat as a soup.