Cook the red and yellow lentils by rinsing thoroughly under cold water. Combine in your Instant Pot with 3 cups of water and a pinch of salt and pressure cook on high for 7 minutes.

For stovetop, simmer the lentils in a partially covered pot for around 20 minutes until tender but not mushy.

While the lentils are cooking, heat 2 tablespoons of oil in a skillet over medium heat. Crush the cumin seeds and black peppercorns, adding half to the hot oil. Sauté chopped onion with a pinch of salt for about 5-7 minutes until translucent.

Mix in minced garlic, ginger, and hot green chili, cooking for another 2-4 minutes until onions are golden brown.

Stir in the remaining crushed spices, garam masala, and curry leaves. Sauté everything together for 30 seconds.

Fold the onion tadka into the cooked lentils, adjusting consistency with more water if necessary, and season with salt. Simmer on low for 5 minutes.

In a separate skillet, heat 1 tablespoon of oil and add any remaining cumin and black pepper. Pour this over the dal, stir to combine, and garnish with cilantro and lemon juice.