Step 1

Rinse 1 cup of masoor dal in a colander and set aside.

Step 2

In an Instant Pot, add coconut oil and onion. Cook in saute mode until the onions brown and caramelize.

Step 3

Add garlic, one tablespoon of ginger, chilies, and kosher salt; cook for 1 minute.

Step 4

Stir in the mustard seed, turmeric, coriander, and fennel until fully incorporated.

Step 5

Pour in the water and whisk in the coconut milk. Then, add the lentils and bring the mixture to a boil on saute mode.

Step 6

Secure the lid and set the Instant Pot to manual high pressure for 15 minutes with quick release.

Step 7

Remove the Instant Pot lid. Stir in the spinach, and simmer on saute mode for 3-4 minutes.

Step 8

Add the last one tablespoon of ginger, lime juice, and kosher salt. Stir well.

Step 9

Garnish with lime wedges and serve with long-grain basmati rice.