Soak the Yellow Split Peas (2 cup) for 10-15 minutes.
In a pressure cooker, add the lentils, Ground Turmeric (1/4 teaspoon), and Water (2 cup). Cook for 3-4 minutes, or until the lentils become soft and mushy. Mash them with a spoon and set aside.
In the pressure cooker, add Oil (3 tablespoon), Cumin Seeds (1 teaspoon), Onion (1), Green Chili Pepper (1), Fresh Ginger (1 inch), and Garlic (3 clove). Cook for about 2 minutes, until onion becomes transparent and soft.
Add the Tomato (1), Salt (to taste), Ground Turmeric (1/4 teaspoon), Red Chili Powder (1/2 teaspoon), Asafoetida (1/4 teaspoon), and Ground Coriander (1/2 teaspoon). Saute for another 2 minutes, until the tomatoes become soft and mushy.
Add Fresh Spinach (1 cup) and saute for 7-8 minutes, until the spinach becomes soft and stops releasing water on a medium flame.
Mix the lentils with the spinach, and add Water (3/4 cup) depending on how thick or thin you want the dal to be. Add Garam Masala (1/4 teaspoon).
Check and adjust seasoning. Simmer the palak dal for 6-7 minutes.
Serve palak dal with hot paratha and a side vegetable dish or salad or raita. Enjoy!