Dal Palak With Moong & Masoor Dal

Ingredients

1/2 cup Yellow Moong Dal (Split)
1/2 cup Masoor Dal (Whole)
250 grams Spinach Leaves (Palak) , chopped and steamed
1 Tomato , finely chopped
1 inch Ginger , grated
1 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Cumin powder (Jeera)
1/2 teaspoon Garam masala powder
Salt , to taste
1 tablespoon Ghee
1/2 teaspoon Cumin seeds (Jeera)
2 Dry Red Chillies
  
Method:

To begin making the Dal Palak recipe we will first cook the lentils (dal) using a pressure cooker using 3 cups of water. See video recipe of how to cook lentils using pressure cooker.
Next we will cook the spinach with the spices. There are two ways you can do it - in a sauce pan by sauteeing it or in a pressure cooker.
Below you will find the recipe of how you cook the spinach in a pressure cooker, as the method is really fast. If you are using a saucepan method, then follow the same procedure, but just cover the pan and cook until the spinach is soft.
Into a pressure cooker, add a teaspoon of oil; add the ginger, green chillies, tomatoes, turmeric powder, cumin powder, garam masala powder, salt and spinach. Stir all the ingredients together just to combine them. Once combined, cover the pressure cooker, place the weight on. Pressure cook until you hear one whistle. 
After the first whistle, turn off the heat. We will now place the pressure cooker under cold running water to release the pressure immediately. This way, we will release the pressure quickly and the spinach does not get over-cooked and remain fresh and green.
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. 
Our next step is to proceed to make the seasoning. Into a small saucepan, heat a tablespoon of ghee. Add in the cumin seeds and dry red chillies. Roast them until they crackle and sizzle.
Add this seasoning to the Dal Palak and give it a stir. 
Serve the Dal Palak