• Triple wash yellow pigeon peas and red lentils. Add 1.5 cups of water, turmeric powder, pinch of asafoetida, a few drops of oil, and 2 crushed garlics. Cook in a pressure cooker for 3 whistles.
• Wash the spinach 3 times and cut it into long thin strips by placing a few leaves on top of each other.
• Heat some water in a large pot on medium to high heat and let it boil. Switch off the heat. Add ⅛ tsp salt and chopped spinach and let it cook for 1 minute.
• Transfer the spinach to a pot of cold water to stop the overcooking. Transfer the leaves to a colander and squeeze out the water. Set them aside.
• Heat some oil in a pan on a medium heat. Add cumin seeds and let them crackle. Now add finely chopped green chilis, garlic cloves, onion and sauté for 2-3 minutes.
• Add chopped tomato and 1 1/8 tsp salt. Cook for 7-10 minutes until it becomes mushy by covering it with a lid and stirring in between.
• Meanwhile, mash cooked dal and add 1 ¼ cup water. Transfer the dal to the tomato onion mixture.
• Add coriander powder, cumin powder, garam masala, and red chili powder. Mix everything well. Check the consistency of water. You may add some more if you wish.
• Cook the dal for 3-4 minutes and add blanched spinach. Mix well and cook for another 2 minutes and serve.

For Tadka

• Heat 1/2 tbsp oil in a pan, add 1 tsp cumin seeds, ¼ tsp asafoetida, ⅛ tsp red chili powder, and dry red chilis.