1. Rinse the Dal: Place the toor dal in a fine-mesh sieve and rinse it under cool running water until the water runs clear. This removes excess starch and any dust.
2. Cook the Dal:

   • Pressure Cooker / Instant Pot Method: Combine the rinsed dal, 3 cups of water, turmeric powder, salt, and the chopped tomato in the pressure cooker. Secure the lid. Cook on high pressure for 10-12 minutes (or for about 4-5 whistles in a stovetop pressure cooker). Let the pressure release naturally.
   • Stovetop Pot Method: Combine the rinsed dal, 3 cups of water, turmeric powder, and salt in a large, heavy-bottomed pot. Bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface. Partially cover the pot and cook for 45-60 minutes, or until the dal is completely soft and mushy. You may need to add more hot water as it cooks. Add the chopped tomato during the last 15 minutes of cooking.

3. Check and Whisk the Dal: Once cooked, open the pressure cooker or uncover the pot. The dal should be very soft. Use a wire whisk or an immersion blender to gently whisk the dal for a minute. This breaks down the lentils further and creates a homogenous, creamy consistency. If the dal is too thick, add some hot water until it reaches your desired soupy consistency.

Part 2: Adding the Spinach and Making the Tadka

1. Add the Spinach: Add the chopped fresh spinach to the hot, cooked dal. Stir it in. The residual heat of the dal will wilt the spinach perfectly in just 2-3 minutes. This method keeps the spinach vibrant green and preserves more of its nutrients. Set the dal aside while you make the tadka.
2. Prepare the Tadka: In a small pan (a tadka pan is ideal, but any small frying pan will work), heat the ghee or oil over medium-high heat.
3. Bloom the Spices:

   • Once the ghee is hot, add the mustard seeds (if using) and wait for them to splutter.
   • Immediately add the cumin seeds. Let them sizzle for a few seconds until they turn fragrant and a shade darker.
   • Add the whole dried red chilies and the asafoetida.
   • Add the sliced garlic and the optional chopped onion. Sauté, stirring frequently, until the garlic turns a beautiful golden brown. Be very careful not to burn the garlic, as it will become bitter.
   • Turn off the heat. Add the red chili powder to the hot oil. Give it a quick stir for 5 seconds—this gives the tadka a beautiful red color without burning the powder.

4. The Final Sizzle: Immediately and carefully pour the entire sizzling tadka mixture over the pot of Dal Palak. You will hear a loud, satisfying sizzle.
5. Combine and Serve: Immediately cover the dal pot for 1-2 minutes to trap the aroma. Uncover, stir the tadka into the dal, and serve hot.