Wash 200 grams of masoor dal (red lentils) thoroughly and soak them in water for 30 minutes.
In a pressure cooker, add the soaked masoor dal, 500 grams of chopped spinach, 1 chopped tomato, 1 chopped onion, 1 teaspoon of grated ginger, 1 teaspoon of minced garlic, 1 chopped green chili, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of red chili powder. Add 500 ml of water and mix well.
Close the pressure cooker and cook on medium heat for 3-4 whistles or until the dal is cooked and soft.
In a separate pan, heat 2 tablespoons of oil. Add 1 teaspoon of cumin seeds and let them splutter.
Add 1 chopped onion and sauté until golden brown. Then, add 1 teaspoon of grated ginger and 1 teaspoon of minced garlic. Sauté for another minute.
Add 1 chopped tomato and cook until it becomes soft and mushy.
Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Cook for 2 minutes.
Add the cooked dal and spinach mixture to the pan and mix well. Adjust the consistency by adding water if required. Cook for 5-7 minutes on low heat.
Garnish with chopped coriander leaves and serve hot with rice or roti.