Heat a pan, add oil once its hot sprinkle cumin seeds, roast for 15-20 seconds and then add asafetida.

Next, add onion, ginger garlic paste, sprinkle salt and cook until light golden.

Add tomatoes, cook until they soften, and then add chopped spinach and sprinkle salt, cook stirring continuously for 2 minutes or until the water evaporates.

On a low flame add turmeric powder, red chili powder, cumin powder, garam masala, and lastly the boiled Moong Dal.

Next, on medium heat let it cook, to increase its consistency add lukewarm water accordingly.

On medium-full heat let it come to a boil, stirring occasionally, later add chopped coriander leaves.

Dal Palak is ready to be served, take it out in a bowl.