Place the water, lentils, onions, carrots, ginger, garlic, pepper salt, turmeric, cinnamon, cumin, coriander, and salt into the inner liner of your pressure cooker.
Cook at high pressure for 10 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
Use an immersion blender to puree about soup until you have a smooth mixture.
In a small heatproof pan or a tadka ladle, heat the ghee. When it is shimmering hot, add the cumin seeds and allow them to sizzle, about 30 seconds. Add the garlic and let it sizzle but be careful not to burn. Pour this hot flavored ghee onto the soup and mix well.
Serve immediately with a swirl of cream on top of each bowl of soup.
Moong Dal Soup https://twosleevers.com/instant-pot-moong-dal-soup/