After washing the lentils soak for 15 minutes.
Set your instant pot/pressure cooker to saute mode.
Toss in the mustard and cumin seeds. Add the minced green chilies, asafoetida, and turmeric after they start to crackle.
Fry for an additional 15 seconds. Add in the remaining spice blends, such as coriander powder, cumin powder, and paprika. Remove the soaked dal from the water and place it in the pot.
After mixing, add 2-3 cups of water and salt. Mix it thoroughly.
Turn the instant pot/pressure cooker off. Cook for 8 minutes using the manual mode.
Make a smooth puree with a hand blender. The lentil soup is ready to eat.

1 cup toor dal
1/4 tsp asafoetida
1 carrot
3 tbsp fresh coriander
1 dried tsp coriander, powder
3 Green chilies
1 cup greens
1 tomatoes
1 tbsp lemon juice
2 cups water
1 tsp mustard seeds
1/2 tsp paprika
1 salt
1 tsp turmeric, powder
1/2 tbsp cooking oil