Add 3 cups of water, chopped spinach, salt and turmeric powder.
Pressure cook till done.
If you don't have a pressure cooker, cook it covered on medium heat till done.
Add lemon juice in cooked dal.
Transfer the dal in the serving bowl.
Heat ghee in a small pan.
When the ghee is hot, add ginger, garlic, dry red chilies and green chilli.
Fry till garlic is slightly browned.
Add cumin seeds and heeng.
Switch off the heat.
Add red chili powder and immediately pour the ghee over the cooked dal.
Garnish with coriander leaves.
Serve hot with rice or phulka.
You can change the lentils to make this Dal Palak. I have used Dhuli Moong Dal in this recipe, but you can replace it with Hari Moong Dal, Dhuli Masoor Dal, Chana Dal, or Tuvar Dal.Along with Palak or Spinach, you can also add greens like Bathua (Chenopodium), Methi, or even kale Leaves. Radish Greens can also be added to this Dal.You can give a very simple tempering of Hing and Jeera to this Dal. If you want it more complex, add onion in the tempering as well.A tempering of Panch Phoran will also give it a new style.Adjust the amount of spice by reducing the chili.Use more garlic in the tempering if you are a garlic fan like me.Wash the dal and soak it for 30 minutes for it to cook fast.You can increase the amount of spinach if you wish to.