Wash the Chana Dal until the water runs clear.
Pressure cook the Dal with 4 Cups of Water, Onions, Tomatoes, Turmeric & the Salt for 5 minutes. Let the steam release by itself.
Wash & Chop the Spinach Finely. Add it to the cooked Dal. Let it simmer on low heat for 5-10 minutes.
Add more water if required. We want a medium consistency. Prepare the Tadka/Tempering in the mean time.
Heat & Desi Ghee in a small frying Pan or a tadka pan.
Tip in the fennel seeds. Let them crackle.
Add the chopped Ginger & Garlic. Cook over low heat until golden. Add the Degi Mirch Powder. Cook for 10 seconds.
Sprinkle the Garam Masala on the Dal.
Pour the hot Oil on top of the Dal. Stir.
Serve hot with Roti/Paratha/Rice.
