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Wash and rinse your dal well a few times until water is clear. The 8 ingredients I typically always add before pressure cooking are: lentils, water, chilies, ginger, tomato, coriander powder, turmeric, and salt.
Pressure cook on High, Natural Release for 6 min. Let it naturally release all the pressure for 10 min and if it's not done after that, manually release all the pressure until the safety valve drops and then open the lid
Optional - for pot-in-pot method rice, add your washed rice and water in a separate steel, ceramic, or pyrex bowl and place on top of a trivet. 1 cup of rice to 1.5 cup of water.
Once that's done, add in spinach, tamarind, and mix.
In a small pan or tadka pan, heat up your ghee/oil. Once hot, add cumin seeds and things like kadi patta, hing, or onions. After about 30 sec, add the garlic and keep on low-med heat, making sure you don't burn it and mix for 30 sec or so. Add kashmiri red chili at the end if you want a nice color and a little extra heat. Keep on a medium flame for just 10-20 sec and add to your dal.
Taste & adjust for salt and tamarind - can add a squeeze of lemon too!