Set the Instant Pot to Saute mode. Once it is hot, add the oil and cumin seeds. Let the cumin start to sputter.

Then add the chopped onions, ginger, and garlic and saute for 3-4 minutes until onions are soft.

Add the chopped tomatoes and saute for a minute more. Then add the rinsed lentils to the Instant Pot, along with the green chilies (if using). Add the spices - turmeric, coriander powder, and Kashmiri chili powder.

Add water and salt.

Cover the Instant Pot with the lid and Pressure Cook for 7 minutes on High pressure. Once the cooking cycle is complete, let the pressure release for 5 minutes and then manually release the pressure (NPR 5 minutes).

Open the lid of the Instant Pot. The lentils will be cooked.

Add the chopped spinach leaves, and mix it well with the cooked lentils. Cover and keep the dal for 2-3 minutes more until the spinach is softened.

Optional step - make a 'tadka' or tempering of dried red chilies, mustard seeds, and curry leaves in hot oil or ghee, and pour this into the cooked palak dal. Garnish with a squeeze of lemon juice and chopped coriander leaves.

Palak dal or lentil curry is now ready to be served! Serve hot with rice or naan or rotis.