Start IP on 'Saute' Mode - heat oil, add mustard seeds & cumin seeds. Once the seeds start to splutter, add dry red chili, hing and curry leaves.
Next add the asparagus and turmeric. Cover and cook till asparagus is tender, about 3~5 minutes - depending on the thickness of the asparagus used.
Add the tomatoes, red chili powder. Cover and cook for another 3~4 minutes or until tomatoes are mushy.
Add lentils, 1½ cups of water and salt. Mix well.
Switch IP from saute mode to manual/ pressure cook mode. Cook on high pressure for 6 minutes for red lentils and 8 minutes for pigeon lentils.
Let the pressure release naturally. Open the lid and stir in lemon juice. If dal looks too thick, add water and cook till heated through. Serve over rice or with bread/ roti.