Method:

Rinse dal, Add it in a  pressure cooker with 2 1/2 cups of water, add turmeric and cook for 3 whistles and keep ready.

Once the pressure of the cooker settles by its own, oper the lid of the cooker, then add slit green chilies, cleaned and chopped spinach and onion, pressure cook for 1 whistle/boil until spinach becomes soft and cooked.

Ensure the spinach is soft and cooked, add chilly powder and salt to taste, stir add water if necessary to adjust the consistency, bring it to boil for 3 to 4 min on a medium flame.

Heat oil in a pan for tempering, when it is hot, add mustard allow it to splutter, then cumin when it starts to sizzle, add crushed garlic, saute until the raw smell goes/until you get a nice aroma, then add curry leaves, remove from the flame add it to the dal mixture, stir, switch off the flame, set covered for 10 min before you serve.

Enjoy with Rice/roti’s/Pulkas.

Method – 2 

(You can use both Moong Dal and Tur Dal or use only Tur dal.)

Cook dal turmeric and green chilies (slit) for 3 whistles by adding 2 1/2 cups of water and keep ready.

Season with mustard, cumin, crushed garlic, curry leaves, then add chopped onion, fry until translucent, then add cleaned and chopped spinach, saute for few mins until spinach becomes soft.

Then add cooked and mashed dal, add chilly powder and water to adjust the consistency, bring it to boil for 5 to 6 mins on a medium flame.

Serve hot with rice/roti’s/pulkas