Wash & Soak the Dal overnight (best), if not at least for about 4
hrs time & then pressure cooked over 4-5 whistles, depending on the water & gas oven temp.

Ensure that the Dal is well cooked but not at all mushy or completely dissolved like any other lentils- Set aside for its later use in the very dish

Keep rest other aforementioned ingredients, dry ground & whole Masalas ready & handy...Wash & Clean the Spinach Leaves well enough...& Roughly Chop the same- Set aside

Heat up a frying pan/kadhai/pot over the medium-high flame & add in the cooking oil & ghee admixtures to it & post that, goes into it the tempering spices- one by one & allow it to splutter well, then goes in the chopped onions- Sauté until translucent

Stir continuously, then add in the ginger-garlic paste & sauté until its raw smell goes off...checkout the seasonings (do remember that while boiling the dal- salt, turmeric, red chilli powder, hing & little bit of the cooking oil had been used) & spinach too, contains in it, sufficient amount of salt in it- organically

Keep stirring & sautéing continuously- In stages & while doing so- Add in the turmeric, red chilli powder, Kashmiri Red Chilli Powder, coriander & cumins powder & another pinch of hing (if needed)- I did add in a little more...& sauté until the raw smell goes off from the mixture

Goes in the chopped Tomatoes now- Sauté for another one minute or so & then drop in the roughly chopped Palak/Spinach Leaves to it & give everything a really good mix until nicely combined and well incorporated

Now, is the good time to add in the cooked dal to it & mix it nicely until well blended...At this point, checkout the seasonings once more & adjust accordingly (if at all, the need be so), flame reduced to the medium-low at this point

Cover it & allow it to cook for another 5-6 mins time until the water in the dal is well absorbed & it thickens a bit, stir occasionally 2-3 times in between to keep a check on it from sticking to the bottom of the pan (if at all)

Once done reduce the flame to the lowest possible temperature & on the other oven: Heat up a tempering pan- Add into it, the measured ghee, green & dry whole red chillies, pounded garlic cloves, a pinch of Hing (optional), measured Kashmiri Red Chilli Powder- aforementioned & once it starts spluttering & turns aromatic- Turn off the flame

Mix this final Tadka with the Spinach Chana Dal- Mix everything well together again, until nicely combined & well blended & incorporated. Dish out & Enjoy it with piping hot steamed rice (this specific dish is apt for that) or the phulkas/Rotis/chapatis (this very dish, in that case need be dried up nicely to be enjoyed with the same) RELISH THIS DELISH