Easy Instant Pot Spinach Dal

Rinse the dal under running water until the water runs clear. Drain and set aside.
Press the 'Sauté' button on the Instant Pot and heat the oil. Add cumin seeds and asafoetida. Let the seeds splutter.
Add minced garlic and ginger. Sauté for 30 seconds.
Add the chopped tomato, and green chili, and sauté until it turns soft.
Add the dal, turmeric powder, and salt. Mix well.
Add 3 cups of water and mix well.
(Optional) Place the trivet. In a bowl, add all ingredients for rice and place it on top of the trivet.
Close the Instant Pot with the lid and set the valve to the 'Sealing' position.
Press the 'Pressure Cook' or 'Manual' button and set the time to 5 minutes on high pressure.
For the stove-top pressure cooker, close the lid and cook on a medium flame for 3-4 whistles. Reduce the heat and let it simmer for 5 minutes.
Once the cooking time is complete, let the pressure release naturally for 10 minutes and then release the remaining pressure manually.
Open the lid and add chopped spinach and garam masala. Mix well.
Press the 'Sauté' button and cook for a few more minutes until the spinach is wilted and the dal is thick and creamy.
Add some freshly squeezed lemon juice and serve hot with rice or bread.
Note: If the dal is too thick, you can add more water and adjust the seasoning according to your taste.