Wash and soak 200 grams of toor dal (pigeon pea lentils) in water for 30 minutes. Drain the water and set aside.
Clean and chop 250 grams of spinach (palak) and set aside.
In a pressure cooker, add the soaked toor dal, chopped spinach, 1 chopped tomato, 1 chopped green chili, 1/2 teaspoon turmeric powder, and 500 ml of water. Cook for 3-4 whistles on medium heat. Allow the pressure to release naturally.
In a pan, heat 2 tablespoons of oil or ghee. Add 1 teaspoon cumin seeds and let them splutter.
Add 1 finely chopped onion and sauté until golden brown.
Add 1 teaspoon ginger-garlic paste and sauté for a minute.
Add 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, and 1/4 teaspoon garam masala. Mix well and cook for a minute.
Add the cooked dal and spinach mixture to the pan. Mix well and cook for 5-7 minutes on low heat.
Adjust salt to taste and garnish with chopped coriander leaves.