Set the instant pot on saute mode and heat oil or ghee in the instant pot inner container. Once the oil heats up, add 1 teaspoon of cumin seeds, bay leaf, cinnamon stick and cloves (1). Fry it for about 30 seconds until aromatic.

Add the chopped onions and fry it until it turns translucent - about 3 to 5 minutes (2).

Then add the grated ginger and green chilies and mix well (3).

After that add the chopped tomatoes and mix well. Let the tomatoes cook for about 5 minutes (4).

Add the coarsely chopped beetroot leaves (5) followed by the washed and rinsed moong dal (6).

Then add the turmeric powder and red chili powder along with salt and mix well (7).

Add water needed to cook the lentil and mix well (8).

Close the instant pot and place the vent on seal position. Turn off the pot from the saute mode and set it on pressure cook / manual for about 12 minutes.

Once the instant pot is done with the cycle, let the pressure release naturally and then open the pot. Stir well and adjust the consistency of the beet greens dal (if needed).

If doing a tadka in the end, heat oil or ghee in a small pan and add 1 teaspoon of cumin seeds and ½ teaspoon of red chili powder and let it crackle (9). Add the tadka to the cooked dal. Stir well and serve (10).