Ingredients:

• 1/4 cup             Yellow Moong Dal (Split)
• 1/2 cup             Toovar Dal
• 250 grams        Spinach Leaves (Palak) , chopped 
• 1 inch               Ginger , grated
• 1 tsp                 Turmeric powder (Haldi)
• 1/2 tsp              Cumin (Jeera)
• 1/2 tsp              Garam Masala powder
• 2                       Green Chillies, chopped
• Salt , to taste
• Lemon juice ( Optional )

Ingredients for tempering:

• 1 tablespoon Ghee
• 1/2 teaspoon Cumin seeds (Jeera)
• 2 Dry red chillies
• Pinch of Hing ( Asafoetida )

Method:

1. To begin making the Dal Palak recipe we will first cook the lentils (dal) using a pressure cooker using 3 cups of water, Turmeric powder and little salt.
2. Next we will cook the spinach with the spices.Into a pressure cooker or Pan, add a teaspoon of oil add the Cumin Seeds, ginger, green chillies, turmeric powder,  garam masala powder, salt and spinach.
3. Stir all the ingredients together just to combine them.
4. Once combined, cover the pressure cooker, place the weight on. Pressure cook until you hear one whistle Or Cover the pan and cook until the spinach is soft.
5. Now that you have the spinach and lentils ready, if your cooker is large enough, add the cooked dal into the spinach and give it a stir. Bring the Dal Palak to a quick boil. 
6. For Tempering, Into a small saucepan, heat a tablespoon of ghee. Add in the cumin seeds , Hing and dry red chillies. Roast them until they crackle and sizzle.
7. Add this seasoning to the Dal Palak and give it a stir. Add lemon juice if you want.
8. Serve dal palak hot with riceor roti.