Take toor dal (split pigeon peas) and chana dal (split bengal gram ) in a bowl. Mix.
Wash 2-3 times with water and then soak with water for one hour.
After 1 hour, the dal have become big and soaked well.
Drain dal and add to pressure cooker pan. Reserve water. Add around 2 cups of water (use the reserve water) and some salt. Close the pressure cooker with lid and put whistle and pressure cook for 4-5 whistles on high heat and 2 whistles on low heat.
Let the pressure cook cool by itself. Remove the whistle and open the lid.
Mash the cooked dal with the laddle.
Heat oil in a pan. Add mustard seeds , cumin seeds and asafoetida.
Add ginger garlic paste.
Saute on medium heat for a minute.
Add chopped tomatoes.
Cook on medium heat till the tomatoes soften.
Add chopped spinach.
Saute for 2-3 minutes on medium heat or till spinach wilts and soften. Add spices - turmeric powder, red chili powder, coriander cumin powder and salt. Saute till everything is mixed well.
Add the cooked and mashed dal.
Add a cup or more water to adjust the consistency of dal.
Add sugar and mix well.
Bring the dal to a bowl.
Switch off the heat and add lemon juice. Mix well. The dal is ready.
Remove the dal in a serving bowl.