Ingredients 

• Spinach 1 bunch 
• Yoghurt 3 tblsps
• Yellow gram  flour  3 tsps
• Yellow gram dal  1 tsps 
• Peanuts  2 tsps 
• Salt, sugar

For seasoning 

• Oil  1 tblsp
• Asafoetida  a pinch
• Mustard  tsps
• Cumin Seeds  tsps
• Turmeric  tsps
• Dried red pepper  
• Curry leaves 

• Soak the chana daal and peanuts in water (preferrable hot) for 30 mins. 
• Pressure cook the spinach with enough water for 6-7 mins (1 whistle). 
• Meanwhile mix the besan flour in yoghurt to make a smooth paste. 
• Mash the cooked spinach  to form a pulpy mixture. Add the besan-yoghurt paste to this spinach. 
• Prepare the seasoning with the mentioned ingredients and pour over the spinach. Add salt, sugar and bring the spinach mixture to vigourous 2-3 boils