Wash lentils and rinse chopped spinach. Set it aside. Start the Instant Pot in 'SAUTE' mode and heat ghee/oil in it. Once the ghee is hot, add cumin seeds and as it starts to crackle.
Stir in chopped onions and garlic. Saute for a minute until the onions turn translucent.
Add chopped tomatoes and
All the spices.
Mix it well. Cook for a minute.
Add the rinsed chopped spinach and washed lentils to the Instant Pot. Pour in water.
Give it a good stir and seal the lid of the Instant Pot with the vent in sealing position. Cancel the saute mode. Select the 'PRESSURE COOK OR MANUAL' mode. Cook on high pressure for 4 minutes.
When the instant pot beeps, do a quick pressure release and when the pin drops, carefully open the lid.
Pour in 1/4 cup of lukewarm water. Adjust salt at this point.
Adjust the consistency to your liking. Press SAUTE mode again and simmer the dal for 2 minutes. As it starts to boil, close the saute mode.
Prepare the final tempering by heating ghee in a pan, add whole red chilies and red chili powder. Cook the tempering for 30 seconds on a low flame.
Pour this tempering over dal and mix it well.
Spinach dal is ready to be served. Serve spinach dal hot with boiled rice!