Boil the channa dal.
Boil the spinach, chop half and puree the rest.
Chop the onion, garlic and ginger.
Heat oil and add mustard seeds, when they crackle add the garlic and saute until golden.
Add the onions and fry until slightly golden in color.
Mix in the ginger, curry leaves and all the powders.
Stir in the pureed and the chopped spinach and saute for 5 minutes.
Add the boiled dal and cook for another 10 minutes on a slow flame.