Spinach Dhal

Ingredients:
Moong dhal – 1/2 cup
Toor dhal – 1/2 cup
Channa dhal – 1/2 cup
Spinach - 1 bunch
Onions – 2
Tomatoes – 2
Ginger garlic paste – 1 tbspn
Chilli powder –1 1/2 tspn
Coriander powder – 2 tbspn
Turmeric powder = 1/2 tspn
Salt – to taste

To splutter:
Mustard seeds – 1 tspn
Cumin seeds – 2 tspn
Asafoetida – a pinch

To Garnish(Optional):
Cashews – 10 – 12 nos.
Peanuts – 1/2 cup

Procedure:
Pressure cook all the dhals separately. It should be cooked but not mashed. Slice the onions, cut the spinach and tomatoes. Heat the kadai (sauce pan) and add oil. When the oil is hot add the onions. When it turns translucent  add the ginger garlic paste. When the oil separates add the tomatoes and fry until it is mashed. Now add the spinach and fry until it is cooked. Now add  all the powders and fry for a while until raw smell disappears. Then add the cooked dhals along with the  water (to get the gravy consistency) and add salt to taste. Now heat  another kadai and add oil. When it is hot add the ingredients to splatter. After it splutters add it into the gravy and leave it to boil and switch off the stove. To garnish fry the garnishing ingredients and add to the gravy before switching off the stove. Serve hot with chapatti, naan, paratha, pita bread, or rice.