Ingredients:

1. 2 cups Spinach (chopped)
2. 1/2 cup Pigeon Peas (toor dal)
3. 1 cup Water
4. 2-3 Tomatoes (chopped)
5. 1 tsp Mustard Seeds (rye)
6. 1 tsp Cumin Seeds (jeera)
7. 1 tsp Black Gram (urad dal)
8. 2 dry Red Chilis 
9. 2-3 Garlic Cloves (chopped lengthwise)
10. 1/4 tsp Turmeric Powder 
11. 2 tsp Red Chili Powder
12. 1-2 tbsp Oil
13. A pinch of Asafetida 
14. Salt to taste 

• Wash toor dal, add water to it and set aside.
• Chop the tomatoes and add them to the toor the dal.
• Pressure cook until 2-3 whistles.
• Once the pressure comes to room temperature mash it and set aside.

• Heat oil in a pan or kadai.
• Add mustard seeds, cumin seeds, urad dal, asafetida and fry until the mustard seeds splutter.
• Now add the dry red Chilis and garlic.
• Sauté until the raw smell of garlic is gone.
• Add the spinach and cook for a minute or two.
• Then add red chili powder, turmeric powder, salt and cook for a minute.
• Add the mashed toor dal to the spinach mixture.
• Add water if required, cover and cook on medium flame for 5-7 minutes.
• Transfer dal to serving bowl and serve hot with rice.