First wash and de stem the moringa leaves. Get rid of tough stems as they don't cook well. Also wash and soak dal in water(for 20 minutes or so).
Put instant pot on saute mode high, then add oil and let it get hot.
Add mustard and cumin seeds, curry leaves. Fry for a minute, then add Garlic, fry till golden.
Add onion, green chili and saute till onion fry. Then add tomato and fry till mushy.
Add moringa leaves and fry for 2 to 3 minutes, then add salt.
Add water and dal and mix well. Turn off saute mode
Put lid on, vent to sealing position, Do manual high for 15 to 20 minutes. Do natural release or quick release after 8 to 10 minutes warm mode, serve with rice.