Wash the red lentils in several changes of water and then, soak it in enough water for about 15 minutes. This step is optional, but it will help the lentil to boil faster.

After 15 minutes, drain the lentils and drop it in a heavy bottom saucepan with the water and 1 teaspoon salt. Bring the water to a boil and then, bring the heat down to medium low and let the lentil simmer for about 20 minutes until the lentils are cooked through. You can also pressure cook the lentils.

While the lentils boil, you can prepare the spinach on the side. Place a skillet on medium heat and pour the oil. Once the oil heats up, drop the spinach (onion if using) along with the rest of the salt and turmeric powder. Give it a stir and cook for 5 minutes. if you are suing the tomato, add that too and let it cook for 2 minutes. Once done, switch off the heat and leave the cooked spinach on the pan.

Once the lentils are cooked through, place the skillet with the cooked spinach back on medium heat. Once the pan heats up, pour the boiled lentils and mix everything together. At this point, check for the consistency of the stew. Add the rest of the turmeric and green chili. If you prefer it soupier, add water and cook for some more time. Also, check for salt and add any, if required. Pour the masoor palak dal in a serving bowl.

Just before serving, prepare the tadka (tempering). Place a small pan on medium heat and drop the ghee in it along with the sliced garlic. As the ghee heats up, the garlic will start to sizzle and in about a minute, it will start to turn a mild golden brown. Switch off the heat and drop the cumin seeds in the hot ghee, followed by the dry red chili or chili powder. Swirl the pan and let it sizzle for a few more seconds. Pour it on top of the daal and serve immediately.

1. In the pressure cooker (I used an electric pressure cooker) pour the oil and once it heats up, add the cumin seed and 1 crushed garlic plus the bay leaf. Let it sizzle for a while, then add the onion, salt to taste and turmeric powder. Stir around and let the onion cook for 2 minutes.

2. Drop the baby spinach and stir it around. Add the cumin powder and let it cook for 1 minute.

3. In the meantime, wash the lentil in several changes of water and add it to the pressure cooker. Mix it around, add the cherry tomatoes and cover the lid.

4. Pressure cook it for 20 minutes, then stir it around.

5. Just before serving, prepare the tadka (tempering). Place a small pan on medium heat and drop the ghee in it along with the sliced garlic. As the ghee heats up, the garlic will start to sizzle and in about a minute, it will start to turn a mild golden brown. Switch off the heat and drop the cumin seeds in the hot ghee, followed by the dry red chili or chili powder. Swirl the pan and let it sizzle for a few more seconds. Pour it on top of the daal and serve immediately.