Wash the Dalia and the moong dal under running water very well. Chop the veggies & set aside.
Switch on the Instant Pot, set it to the "saute" mode & bring it to "high" settings by pressing the saute button.
Add the ghee or clarified butter. When hot release the whole cumin seeds & allow them to sizzle for a few seconds.
Next, add the chopped veggies along with the peanuts & turmeric powder except for the green peas. saute for a few seconds. Add the grated ginger & saute for a few more seconds.
Now, add the washed and cleaned Dalia & the yellow moon dal & give everything a good stir.
Add enough water so that the dry ingredients completely gets submerged in the water.
Next, set the Instant pot to the "pressure cook" mode & set the time to 3 mins. Close the lid and seal the vent to the "sealing" position.
After 3 mins & when the instant pot starts to beep, quickly release the pressure by moving the vent to the "venting" position.
When the pressure is completely released carefully open the lid of the instant pot & add the green peas. Give everything a quick stir & simmer for 1 min on the "saute" mode at the "normal" settings.
Garnish with more ghee & serve hot. Enjoy!