Palank wali dal

Got this recipe from a food group. The original is made with saboot masoor, and not saboot moong, but I like this version too (recipe is for the original).

Saboot masoor dal [soaked for a few hours]- 1 cup
Palak - 1 bunch
Ginger garlic paste - 1 tsp
Haldi namak

For the bhaghar( tempering)
Ghee
Garlic sliced 4pods
Zeera 1tsp
Lal mirche- 2
Hing a pinch

Lime- 1

Method
Take a heavy bottom pan. Put masoor dal to boil with haldi and ginger-garlic paste and salt. When half done add chopped palak. Don't add too much water when done.
Squeeze the juice of one lime and stir it well.

Arrange the tempering:
Heat the ghee, add the zeera, mirchi, garlic and hing. Pour this over the dal and cover immediately. Let it stand for sometime.