Rinse the lentils 2-3 times making sure the water becomes clear. Add fresh clean water and soak for 15 minutes.

Select the Saute setting on the instant pot and let the heat up for a few minutes. Add the olive oil followed by the onion and turmeric. Cook until the onion and turmeric are translucent 3 to 4 minutes.

Add the garlic, ginger, and chillies and continue to cook for 1 minute. Add a few tbsp. of water if it begins to stick. Add the ground cumin, coriander, garam masala, and chile powder, and stir vigorously.

Select the Cancel setting on the Instant Pot and pour in the vegetable stock. Using a wooden spoon scrape any bits the off the bottom and then add the soaked and drained lentils, salt and tomatoes. Stir to combine.

Secure the lid and set the Pressure Release to sealing. Select the Pressure Cook setting at high pressure and set the cooking time to 10 minutes.

Once the 10-minute timer has been completed and beeps, allow a natural release for 10 minutes. Vent after 10 minutes.

To Make the Tadka:

While the lentil stew is naturally releasing, you can make the Todka. Heat a medium saucepan or skillet on the stove over medium-high heat. The process is quick so have everything ready. Add 2 tbsp. olive oil and when it is hot add in the cumin seeds. The cumin seeds will puff up and sizzle. Add in the onions and red chile. Cook for 1-2 minutes. Then add in the garlic, ginger and tomatoes. Continuously shake the pan so nothing burns. Add in the chile powder, coriander, onion powder, and salt. Stir and continue to cook for 2 minutes. The onions will float, when this happens the Tadka is done. Save 1/4 of a cup of the the Tadka to garnish the top.

Pour the lentil stew into the skillet and stir really good. To a large bowl top the Dal with the remainder of the Tadka mix. Serve with basmati rice, naan and fresh plain yogurt. So Good!