Press the sauté button, add 2 tablespoons of ghee to the pot and once that melts add the cumin seeds. When the cumin seeds turn brown, add the remaining ingredients to the pot.
Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
Naturally release pressure.
Stir in the remaining 2 tablespoons of ghee and garnish with a drizzle of heavy cream and cilantro if desired. The dal will continue to thicken as it cools.