Select sauté on the instant pot and adjust to normal.
Add oil to the pot.
When the oil is hot add cumin seeds and mustard seeds.
When the seeds splutter, add asafoetida, whole dried red chili peppers, and stir.
Then add the finely chopped spinach. Stir and let the spinach sauté until it shrivels for roughly one minute.
Then add the ginger garlic paste, red chili powder, ground coriander, and salt. Sauté for about 30 seconds and stir well.
Then add the lentils/dal and water.
Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 6 minutes.
When cooking is complete, let the pressure release naturally for 4 minutes and then quick release the pressure.
Open the lid.
Add the lemon juice and stir.