• First, cook the dal with 2 cups of water or (add water until lentils are covered) in a pressure cooker up to 4 whistles. keep it aside.
• If you choose an instant pot to cook the lentils: add water to the lentils until it covers completely or approximately 1 ¾ cup water. Cook for 15 mins at high pressure.
• Place a pan over medium heat and drizzle 1 tablespoon of coconut oil. When the oil heats up, add cumin seeds, and cloves or lavangam. When they start to sizzle add chopped garlic, ginger and after 10-15 seconds, add green chilies(optional). Stir them for a few seconds.
• Now, add chopped onions and continue to cook until the onions turn transparent. Add turmeric powder, garam masala, coriander powder (dhania powder), chili powder, and salt. Continue to stir them well and cover the lid for about a minute. Now add the chopped spinach or add baby spinach without chopping them, add ¼ cup water and stir them well and cover the lid.
• After about 3 minutes, add the cooked lentils and add water if it is too dry. When it starts to boil, add lemon juice, simmer down the heat and cook for about a minute. As the spinach cooks thoroughly, switch off the heat.

Tempering step:

• This step is optional but I never skip this as it gives extra flavor and aroma to the spinach dal. Place a small pan over medium heat and add cooking oil. As the oil heats up, add hing/asafoetida, Kashmiri red chili powder, Kasuri methi, 2 dried red chilis, and saute for 15 seconds. Pour this tadka or tempering to the dal palak and let the flavors get spread to the entire dal.
• That’s it! Spinach Dal is ready! Serve it hot paired with rice or roti for the best tasting nutritious dinner!