Wash and soak the masoor and toor dal together and pressure cook it with sufficient water and a pinch of turmeric and keep it aside. Usually the dal needs 1:2 water and pressure cooked for about 3-4 whistles on medium flame.
Heat a pot, add oil, and once hot enough, add mustard seeds, allow it to crackle, then add cumin and fenugreek seeds. Let it toast in the hot oil for a few seconds.
Next add in the chopped onions, add some salt and sauté it until the onions are softened , next add the tomatoes. And the ginger and garlic paste. Cook the tomatoes until soft.
Next add the spice powders, coriander red chilli powder and cook it off until the raw flavors are gone.
Now add the chopped spinach to the pot and mix it in the masalas and you’ll see it begins to wilt down quickly.
Once it’s gone soft, add the water, salt and the cooked lentils / dals and cook it in medium flame.
Bring it to a gently boil for about 10 minutes or until the curry has thickened a little and the lentils have mixed well together in the masala. Cover and simmer for 10 minutes.
When you consistently see frothy layer on top you know it is ready. Turn off the flame and serve it hot with rice and a spicy side dish.