Spinach Dal (Palakura Pappu)

Ingrediants
A bag of baby spinach
1 red onion if small or 1/2 big red onion
3-4 garlic cloves, cut into small pieces
3 green chillies(if you have it, else skip this)
1 cup urad daal (kandi pappu)
1 tbsp turmeric
1 tbsp red chilli powder
1 tomato (if you have it, else you can skip this) cut into small pieces
2 pinches of hing (aesofetida)

Preparation
boil the daal(in a pressure cooker if you have it, OR just add 4 times as much water, cover it partially with a lid, and cook it on medium heat. The latter method takes longer, so start this process early on - 45 mins. You dont have to worry about it once you set it on the stove, just make sure it's not burning at the bottom). Set aside once cooked

In a pan, add about 2 tbsp oil (To add that zing thing, add 1 tbsp pure ghee to this or you can do mix and match of oil and ghee)
once oil is mildly hot and ghee is melted, add some coriander seeds, cumin, hing, and the garlic pieces, green chillies if any, curry leaves if any
After a min or so just when the garlic is turning slight yellow, add the onions
stir fry until onions are golden brown
Add the tomato pieces, stir fry it until the tomato is softened and beginning to form a think paste with the rest of the ingrediants in the pan
Add turmeric, chilli powder, salt to taste, and stir
add the spinach, stir for 2-3 mins on medium - high heat
Add the cooked daal, boil for 15 mins on medium-high heat.

Serve:
Add finely cut coriander leaves as garnish on top before serving.