Soak toor dal (split pigeon peas) for 15 minutes in hot water.
Press SAUTE on Instant Pot. Add oil and once it’s hot add cumin seeds.Let them crackle.
Then add ginger garlic paste ,asafetida ,green chili ,chopped onion. Saute till onions turn light brown in color.
Add tomatoes along with dry spices turmeric powder, red chili powder, coriander powder ,garam masala powder and cook till tomatoes turn soft ,takes 2-3 minutes.
Then add diced butternut squash ,rinsed & soaked lentils or dal ,salt ,water and give a stir.Adjust spices at this stage.
Once you add all ingredients for Butternut squash Dal in the instant pot, place the trivet and then the bowl of rice with water. This way they will both cook together.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes. If you don't have time to soak the dal, then increase the timer to 8 min high pressure.
Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes.
Add cilantro and lime juice ,mix well serve hot with boiled rice, quinoa or roti.