Place dal, water and tomato into Instant Pot. Set to Pressure Cook, for 8 minutes.
Allow for natural pressure release.
Once the pressure has released from the Instant Pot, open and add all of the other ingredients and spices. Use immersion blender to blend to a smooth consistency.
Taste and adjust seasoning to your liking.
Top with tempered oil from below and enjoy with warm rice!
For Tempering or Vaaghar
Add oil to a small saucepan and allow the the oil to heat up.
Add mustard seeds and cumin seeds to warmed oil. Once the seeds have sputtered add the chili pepper and asafoetida.
Next add the curry leaves, but take care as the oil usually splatters when the leaves hit.
Allow all of the tempering ingredients to fuse into the oil for a few seconds. Remove from heat and add to the Gujarati dal after it is blended.