Instructions

1. Wash and pressure cook masoor with 2 cups of water, for 3 whistles (10 minutes in IP).
2. In a saucepan, heat oil and ghee on medium for tempering, add cumin seeds, when crackled add hing then onions.
3. Sauté until transparent then add the tomatoes.
4. When soft add the boiled masoor along with the liquid.
5. Add more water for the desired amount of gravy.
6. Stir in all the seasonings, combine the spinach and stir.
7. Cover and simmer for 10 minutes.