Add both dals to a pressure cooker with 3 cups water, turmeric, and salt. Cook on high pressure for 8 minutes (Instant Pot) or 2 whistles then 7-8 minutes on low (stovetop). Allow natural pressure release.

Open the lid and blend the dal slightly with a wooden spatula or immersion blender for a smoother texture.

Heat oil in a pot over medium heat. Add cumin seeds and let them sizzle briefly, then add asafoetida.

Add chopped ginger, garlic, and green chili. Cook 1-2 minutes until the garlic begins to brown.

Add the chopped spinach and stir often for 3-4 minutes until completely wilted.

Add the cooked dal to the spinach mixture. Stir well and bring to a boil. Add additional water if needed for desired consistency.

Simmer 2-3 minutes. Squeeze in lemon juice and sprinkle garam masala if desired. Serve hot with steamed rice or roti.