Cook the lentils, kidney beans + water in the instant pot (you can also do this in a slow cooker or on the stovetop, the cook time will just be longer). In the Instant Pot, cook on high pressure for 30 minutes.
Mash some of the lentils + beans using a potato masher. Add in the baby spinach and let the dal simmer on “keep warm” setting while you make the spice mixture.
To make the spice mixture (masala), heat a medium pot over medium heat. Add the coconut oil, onions, garlic ginger paste and cook until the onions are translucent.
Add in the lentils/kidney beans/spinach mixture into the large pot. Stir to combine and simmer for 20 minutes, uncovered, on medium low heat. Add water if the dal is getting too thick.