In a food processor or a blender, combine cracked wheat, rolled oats, lentils, sesame seeds, almonds, spices into a coarse powder. Set aside.
Turn on the Instant Pot on Sauté mode. When hot, add ghee and once it melts, add the chopped nuts and cook till they are golden, about 1~2 minutes.
Add the fried onions and cook for 1~2 minutes or until fragrant. Stir in green chilies, ginger+garlic paste and cook until it does not smell raw anymore, about 30 seconds to 1 minute.
Add the water and make sure to scrape the bottom to loosen any browned bits. Add the soy granules, yogurt, ground wheat-lentils powder, chopped herbs and salt. Mix well to remove any lumps and make sure that mixture is smooth.
Lock the lid and close the steam valve. Turn off the 'Sauté' mode. Press Manual/ Pressure Cook and set the time for 6 minutes on High Pressure. It will take 8 minutes to come to pressure. When the timer sounds, natural release the steam for 10 minutes; quick release the remainder.
Open the pressure cooker and give the mixture a good stir. If desired, take a potato masher and mash the mixture to get a smoother consistency.
Stir in lemon juice and mix well. Taste and adjust seasoning by adding more salt or lemon juice. Serve hot topped with fried onions, chopped nuts, herbs and a side of lemon wedges.