Wash the lentils and put in a pressure cooker with turmeric powder. Add 2 cups of water and pressure cook for 3-4 minutes or till the dal become soft and mushy.
Mash the dal and keep aside.
In a pan, heat ghee. Fry the cumin and then add the chopped ginger and fry for a minute.
Now add the chopped chili and fry for a minute.
Now add the chopped spinach. Add red chili powder and asafetida.
Sauté for 7-8 minute till the spinach becomes soft and stops releasing water on a medium flame.
Mix the mashed lentils with the spinach.
Add around ½ to 1 cup water depending on how thick or thin you want the dal to be.
Finally add salt and simmer the palak dal for 6-7 minutes.
Serve hot with rice and a side vegetable dish or salad or raita.