Select Saute on the Instant Pot and once hot, add 1 tablespoon ghee or butter. Add the veggies of choice and cook stirring, until they are crisp tender. Takes about 6~8 minutes.
Remove the veggies from the Instant Pot into a medium size bowl and set aside.
In the Instant Pot, add the remaining 2 tablespoons of ghee or butter and once it melts, add bay leaf and cloves, cook for 30 seconds. Add the onions and cook for 2~3 minutes or until they are translucent.
Stir in the curry powder/ garam masala, chili powder, salt and pepper. Mix well.
Add the rice and lentils along with the water. Press the Cancel button.
Lock the lid and close the steam valve. Select Rice mode. This will automatically set the time for 12 minutes on low pressure.
Once the Instant Pot timer sounds, let the pressure naturally release for 10 minutes, quick release the remainder.
Open the lid and gently fluff the rice. Add the sautéed veggies, chopped cilantro or parsley and stir gently to combine. Serve hot topped with boiled eggs.