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Add your rinsed dal and water to your pot and let it soak for 10 min while you prep your other ingredients.
Add tomatoes, green chilies, ginger, turmeric, coriander powder, and salt to pot. If using frozen spinach, add it now.
Set pressure cook settings to sealing, High, Natural Release, 7 minutes.
Once cooking is done, wait for the pressure to release or manually release the remaining pressure after 10 min.
Open carefully and check the consistency. If it's too thick for your liking, add some more water!
If using fresh spinach, set the instant pot / mealthy to sauté mode and add the spinach and cook for a few minutes.
Make your tadka / chhonk (temper your spices) in a small pan. Add the ghee or oil and get it very hot.
Add cumin seeds and once they start "dancing", add garlic, and mix or swirl around for 20-30 seconds, making sure not to burn the garlic. Then add red chili powder and dried red chili. Mix for 10 seconds and remove off heat.
Add the tadka directly to the dal, add lime juice, mix well, taste to adjust salt, and serve!