Pressure cook the dal and lightly mash them.
Cook the palak with enough water until the leaves start to wilt.
Heat oil in a pan over medium flame.
Fry the cumin seeds and mustard seeds for 20 seconds
Add the ginger garlic paste Saute for a minute.
Add the ground palak, cooked dal, salt.Stir and mix well.
Simmer for a few minutes and remove from flame.
Serve as a side dish to roti, chapati, naan or with rice.