Rinse ¼ cup of toor dal and ¼ cup of red lentils. Put in a stovetop pressure cooker with ¼ teaspoon of turmeric and 1½ cups of water.
Pressure-cook over medium heat for 10-11 minutes, until soft and mashable. Let the pressure release naturally before opening, then mash lightly.
Heat 2 tablespoons of ghee in a pan. Add 1 teaspoon of cumin seeds; let them sizzle. Add 1 teaspoon of finely chopped ginger and ½ teaspoon of chopped green chili; fry briefly.
Add 2 cups of finely chopped spinach and cook until wilted and excess moisture evaporates. Stir in ¼ teaspoon of Kashmiri chili powder and ¼ teaspoon of asafoetida for 30 seconds.
Add the lentils, ½ cup of water for simmering and salt. Simmer for 5-6 minutes, stirring; add more water if needed.
