Take the chana dal, masoor dal and mung dal in a bowl and rinse them together until the water runs clear. Soak in 4-5 cups water.

Peel and chop the onion, ginger, garlic and mango roughly and put in a blender along with half a cup water. Blend to a smooth puree. The onion masala is ready.

Chop the spinach roughly. If you're using pre-washed baby spinach, you can skip this step too. Spinach wilts very easily in the hot dal.

Slice the onion and green chillies for tempering the dal. This is the last step and you can do it as the dal is cooking in the instant pot.

Cooking

Turn the instant pot to sauté and add 2 tablespoon oil to the inner steel insert. When it is hot, add the onion masala, the powdered spices (chilli, coriander, turmeric and garam masala), and salt. Add a few tablespoon water, mix well  and cover with a lid. Simmer this masala for 8-10 minutes. Stir once or twice to make sure the masala is not

Sticking to the bottom. Once it's done, the masala should be thick and shiny.

Add the soaked lentils along with all the water and close the lid. Make sure the pressure release handle is on 'sealing', press the pressure cooking button on high and set the timer to 15 minutes. Once the timer beeps, release the pressure after 10 minutes.