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Rinse the red lentils in a mesh strainer and set it aside.
Warm coconut oil in an Instant Pot on saute mode. Add the onions and cook them until they brown and caramelize, for about 20 minutes.
Add the garlic, one tablespoon of fresh ginger, chiles, and kosher salt. Simmer on saute mode for 1 minute.
Stir in the mustard seeds, turmeric, ground coriander, and ground fennel until fully incorporated.
Deglaze the Instant Pot with 3½ cups of water, and be careful to scrape up anything stuck to the bottom of the pot. Then, whisk in the coconut milk.
Add the lentils and bring the mixture to a boil on saute mode. Secure the lid and set the Instant Pot to manual high pressure for 10-15 minutes with quick release.
Remove the Instant Pot lid and unplug it. Stir in the spinach and let it sit for 3-4 minutes.
Finish with the remaining fresh ginger, lime juice, and salt. Stir to combine and serve with basmati rice.