You will see white foams, please discard it with a spatula. (Pro Tip: Do not skip this because leftover foam makes the dal taste bitter.)

Turn the flame high and boil the lentil till 10 mins.

Smash the lentil with a smasher and add a little water. Add two cup water and turn the flame high.

Add the spinach into it. Add turmeric and salt to taste. Cover it with a lid and let the spinach boil for 5 mins.

Now let us prepare the tadka in a separate small pan. Add some oil in a separate pan, 1 tsp Indian five spices cumin, fenugreek, brown mustard seeds, fennel and nigella seeds, bay leaf and fried chilies. (Pro Tip: Let the mustard oil smoke slightly before adding panch phoron since raw mustard oil leaves a sharp, unpleasant smell.)

Add the onion and green chilies. Fry till it is brown and add the chopped garlic. Stir it for 2 mins.

Add the chopped tomatoes and add a pinch of salt. Fry till it is cooked and turn off the flame.

Pour the tadka over the lentil and spinach. Mix it all and boil it. (Pro Tip: Pour the tadka in while it is still sizzling as that crackle carries half the flavor.)

After 2 mins Dal palak is ready and add coriander leaves finally. Serve it with steamed rice, jeera rice, roti, naan, or paratha.