• 2 cups chopped palak(spinach)
• 1/2 cup arhar dal
• 1 tomato chopped
• 1Onion chopped
• 1 tsp ginger chopped
• 1tsp garlic paste
• 1tsp coriander powder
• 1 tsp green chillies
• 1/4 tsp haldi(turmeric)
• 1/2 tsp chilli powder
• 2 tbsp chopped coriander

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• Salt to taste

For the tempering 

• 3 bayleaves(tej patta)



• 3 whole red chillies
• 1/2 tsp cumin seeds(or panch phoran)
• a pinch of hing
• 1 tbsp ghee
• Indian spices:Glossary of cooking

1. Clean, wash and soak the arhar dal for 2 hours. Drain and keep aside.
2. 

3. 
   
4. Combine the soaked arhar dal, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles.
5. Heat the ghee in a pan. Add the bay leaves, red chillies, cumin seeds and asafoetida.
6. When the seeds crackle, Add chopped onion,tomato,ginger,garlic,turmeric powder,coriander powder,chilli powder , cook for few minutes and chopped spinach to it.
   

7. Add already cooked into above tadka,let it simmer for few minute.Granish with chopped coriander(optional)
8. Serve hot.