Wash and rinse masoor couple of times and keep the rinsed masoor aside. Turn on the saute mode on instant pot. Add 1 tablespoon oil and cumin seeds.
As the seeds crackles, add asafoetida and chopped onion. Stir well and add ginger garlic paste. Cook for ½ minute and then add chopped tomatoes. Cook for a minute.
Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Mix well and add rinsed masoor. Add water and mix everything.
Cancel the saute mode. Put the lid on into sealing position. Press manual for 10 minutes on high setting.
After 10 minutes, let the pressure realese naturally. As the pin drops, open the lid. Add lemon juice and mix everything with the spatula.