Masoor spinach dal

1 cup whole masoor dal
2 tbsp channa dal
1/2 bunch spinach, chopped
1 red chilli
1/2 tsp jeera
6 pods garlic, minced
1/2 onion, chopped
2 tbsp curds
2 tbsp fresh mint, chopped fine
Salt to taste
Olive oil

Method:
Wash the pulses well, and pressure cook till done (I reduce the flame after the first whistle and let it cook for 20 minutes).
Heat the olive oil, and temper with jeera and red chillis.
Add garlic and saute, then add onions and saute till they start turning transparent. Add mint and saute till you get a lovely aroma.
Add cooked pulses, chopped spinach, red chilli powder and salt to taste, and mix well.
Turn down the heat, and let it simmer for a few minutes. Add curds, and let it simmer for a few minutes more.
Serve hot with rotis or bread.