Wash and soak the toovar dal for 2 hours in hot water. Drain and keep aside.

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Combine the soaked toovar dal, spinach, grated ginger, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 3 - 4 whistles.

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For the tempering, heat oil in a pan. Add the bay leaves, cloves, whole red chillies, cumin seeds and asafoetida.

When the seeds crackle, pour the tempering over the cooked dal.

Mix well and simmer on a low flame for 15 - 20 minutes till the dal thickens and is according to the consistency required.

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Serve hot with steamed rice.