Turn on Instant Pot on Saute mode. Add moong dal to the pot.
Dry roast the dal for about 10-12 minutes until it turns light golden in color.
Cancel Saute and add water to the pot.
Close the lid and pressure cook (high) for 10 minutes.
When cooking time is done, carefully release pressure manually.
Mash the cooked dal into a coarse paste.
On Saute mode, add melted ghee, saffron milk, and sugar to the cooked dal. Stir until combined.
Stir and saute until golden brown and a pudding-like consistency. Cancel saute and stir in cardamom.
Garnish halwa with chopped nuts like pistachio, almonds and cashews. Serve warm.