Wash the lentils and drain the water. Let it soak in water for 10 minutes or until you saute the onion and beet greens.

Set the Instant Pot on saute mode, and when the display shows "HOT," add the coconut oil.

After 30 seconds, add the mustard seeds, cumin seeds, and hing. Let the mustard seeds sputter.

Then add the chopped onion and ginger-garlic paste. Saute until the onion turns soft. It usually takes about 4 to 5 minutes.

Once the onion turns soft, add the beet greens and mix it well.

Now add all the spices, including - salt, turmeric powder, red chili powder, and garam masala. Mix it.

Drain the water from the dal, and add it to beet greens.

Add three cups of water and mix. Make sure to scrape the bottom of the Instant Pot.

Now press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position. Pressure cook for 20 minutes at high-pressure mode. When the cooking is complete, allow the pressure to release naturally.

When the pressure is all released, open the Instant Pot. Set the Instant Pot in "Saute Mode" again.

Mix and mash the cooked lentils with the back of a spatula or using a potato masher.

Then allow the lentils to simmer for 3 to 4 minutes and press the cancel button.

Yummy mixed dal tadka with beet greens is ready. Relish it as is or with rice or Indian flat-bread.