Wash the Chana Daal until the water runs clear.
Pressure cook the Daal with 4 Cups of Water, Onions, Tomatoes, Turmeric & the Salt for 5 minutes. Let the steam release by itself.
Wash & Chop the Spinach Finely. Add it to the cooked Daal. Let it simmer on low heat for 5-10 minutes. Add more water if required. We want a medium consistency.
Prepare the Tadka/Tempering in the mean time.
Heat 2 Tablespoons Oil & 2 Tablespoons Desi Ghee in a small Frying Pan or a Tadka Pan.
Tip in the Fennel Seeds. Let them crackle. Add the chopped Ginger & Garlic. Cook over low heat until golden. Add the Degi Mirch Powder. Cook for 10 seconds.
Sprinkle the Garam Masala on the Daal. Pour the hot Oil on top of the Daal. Stir.
Serve hot with Roti/Parantha/Rice.