1. Blanche spinach by dipping in boiling water.
2. Drain, cool, keep aside.
3. Pressure cook dal with 1 cup water, for 2 whistles.
4. Allow steam to die off fully, open cooker.
5. Beat dal with a hand whisk to grains are mashed.
6. Heat a pan, put seeds in and allow to splutter.
7. Add asafetida, turmeric, and � cup water.
8. Bring to a boil, add all other ingredients, except lemon juice.
9. Add one cup water, bring back to a boil.
10. Simmer for 3-4 minutes, add lemon juice.
11. Serve hot and fresh with steamed rice.

Making time: 20 minutes (excluding pressurecooking time)
Makes: 3 servings
Shelflife: 1 day