PREP. Rinse lentils and mung beans and set aside. Prepare all other ingredients.

SAUTE. Press saute mode on Instant Pot. Add oil and, once it's hot, add cumin seeds, mustard seeds, and hing. They will start to make a popping noise 1-2 minutes.

ADD. Chopped garlic, jalapeño, and sauté until the garlic becomes fragrant and golden brown. Then add chopped tomato and mix, mashing tomato with spoon. Continue to saute for one minute, then add spinach, salt, and turmeric powder and cook the spinach-tomato mixture for another 1-2 minutes. Finally add water, lentils, and mung beans and stir to combine.

PRESSURE COOK. Close the lid of the Instant Pot. Cancel saute mode. Select manual and cook on high pressure for 10 minutes. Once 10 minutes is done, let the pressure go down naturally by letting the pot sit for 8 minutes. After the 8 minutes are finished, release the remaining pressure.

FINISH. Add garam masala, cilantro, and lemon juice and adjust seasonings to taste. You can also add water to adjust the consistency of the dal to your liking.

SERVE. Serve over rice of your choosing. Garnish with additional cilantro, black pepper and an additional squeeze of lemon juice.

ENJOY!