In a pressure cooker, add washed and soaked dals, spinach, grated ginger and 2.5 cups of water. Also add salt, red chilli powder, turmeric powder, chopped green chilli and a teaspoon of Kashmiri red chilli powder.
Now pressure cook it for 2-3 whistles or 15-20 minutes depending on quantity and your pressure cooker. Allow the pressure cooker to cool naturally.
Open the pressure cooker and heat 1bsp ghee in a tadka pan, add a pinch of asafoetida/hing and 1tsp red chilli powder and dried red chilli.
Immediately transfer this hot tadka over simmering dal and palak. Mix well and serve it hot with chapati/phulka/paratha or rice .