Wash and soak the lentils in water for 20 minutes. After 20 minutes, drain the water from the lentils.
Turn on Instant Pot to manual/pressure cook mode (high) for 2 minutes. Add soaked lentils, water, ginger, green chili, turmeric and salt to taste. Let pressure release naturally.
Prepare the tempering. On a high heat, in a sauce pan, add oil. When oil is hot add asafoetida, cumin seeds, wait for cumin seeds to crackle. Turn off heat.
Open the Instant Pot, check the consistency of the lentils, if desired add some water. I added around 1/2 cup of hot water.
OPTIONAL: Only if extra water is added in (Step 4). Turn on Instant Pot to saute mode (high), bring lentils to a boil. Turn off Instant Pot.
The consistency of this lentils is creamy, slightly mash the lentils with the back of the spoon.
Dish out the lentils in a serving bowl. Sprinkle dry spices. Pour the tempering over the lentils.
Enjoy Makhani Moong Dal (Creamy Moong lentils) with some roti, paratha or poori (fried Indian bread).