Clean and soak the lentils overnight.
Clean spinach nicely and blanch them and grind spinach in a mixer grinder to make a smooth paste.
Heat oil in a pressure cooker and then add bay leaf, chopped onions and chopped green chillies into it. Saute until the onions are a light brown colour.
Add the ginger-garlic paste, chopped tomatoes, salt, all the dry spices except garam masala and cook for a while.
Drain the soaked dal, add into the masala and cook until oil starts separating from the mixture.
Add in the spinach paste and mix everything well and fry for 5 minutes.
Add in garam masala powder and 1 litre of hot water. Close the lid and cook for 3-4 whistles. Remove from heat.
For tempering or tadka, heat a small pan with 1 tablespoon of ghee. Add in hing, cumin seeds, crushed garlic and dry red chillies.
When garlic becomes light golden brown, pour in the cooked dal. Give it a stir and your satpaita dal is ready.
Serve with rice or any kind of flat bread.
