Rinse the lentils, place in a mixing bowl and cover with 1 inch of water, set aside to soak for 2 hours.
When you are ready to cook, first let's prep the onion and garlic. Mince 2 cloves of garlic and toss those into the pressure cooker. Thinly slice 4 cloves of garlic and set those aside, then thinly slice the onion and set that aside.
Drain and rinse the lentils, place them in your pressure cooker. Add ¼ teaspoon of red pepper flakes to the pressure as well. Add 4 cups of water and the oil to the pressure cooker.
Place the lid on and lock, add the weight (jiggler), turn on high heat. when the jiggler starts to move and vent pressure, start timing for 7 minutes, and reduce heat to low or medium low to just keep the jiggler moving and venting. Time for 6 minutes for firmer lentils, and if using lentils you have had in your pantry for a long time, you may want to increase the time 8 minutes. When the time is up, turn off the heat and move the pressure cooker to an unused burn to allow a natural pressure release, meaning just let it set and cool until you have indications there is zero pressure inside the cooker.
While the lentils are cooking (and releasing pressure), heat the ghee in a non stick pan on medium heat, when hot, add the onion and cook, stir often, for 3-4 minutes and let the onion start to brown.
Add the garlic, cumin seeds, and another ¼ teaspoon of red pepper flakes, cook while stirring for another 2-3 minutes or until the garlic is fragrant.
When the pressure is released from the pressure cooker and it is safe to open, remove the lid and stir the lentils.
Add the onion mixture, ghee and all, into the lentils, stir to mix everything, stir in the salt. Taste and season with additional salt as needed.
Serve over hot cooked rice with a salad on the side. Enjoy.