Wash the chana dal thoroughly and soak for 15–20 minutes.

Rinse and chop the spinach leaves.

Heat 2 tablespoons of ghee in a pressure cooker over medium heat.

Add cumin seeds and let them splutter.

Add ginger and garlic; sauté until fragrant.

Stir in onions and green chilli, cooking until the onions turn translucent.

Add tomatoes and cook until soft.

Mix in turmeric, red chilli powder, coriander powder, and salt. Sauté until the masala releases oil.

Drain the soaked chana dal and add to the cooker. Mix well.

Stir in the chopped spinach. Cook on high heat for 3–4 minutes.

Add water, stir, and close the lid.

Pressure cook for 2 whistles on high, then reduce the flame and simmer for 10–15 minutes.

Let the pressure release naturally.

Check if the dal is soft. If not, cook a little longer. Adjust salt and water as needed.

Stir in garam masala, lemon juice (if using), and the remaining 1 tablespoon ghee for a rich finish.

Enjoy hot with roti, paratha, steamed rice, or jeera rice.