Pressure cook the soaked black Urad Dal, Palak, Mustard oil and little salt for about 6-8 whistles or till the Dal gets cooked. If you have time, cook it slowly with all ingredients (in that case add the tomatoes when the Dal is almost done), it taste more better than pressure cooked.

Heat oil and ghee in a kadai, add the Cummin seeds, whole dry Chilli into it, once it crackles add the garlic and ginger too and fry. No need to brown the ginger garlic, add the chopped onion and saute it, when it becomes translucent add the tomatoes roughly chopped, add Turmeric and chilli powder and salt as per taste and mix well and cook till the tomatoes gets cooked and the oil seperates. Add the cooked Dal Palak, if required add hot water to get the desired consistency.

Cook and boil for another 5-10 minutes. After this heat ghee in a pan, once it becomes hot add the garlic and chillies, once it starts browning pour it on the Dal Palak and close it with a lid for about 5 minutes. Mix and serve hot with your favourite roti along with onion, chillies and lemon. Bon appetite!