Wash and chop spinach leaves. Wash toor dal and chana dal thoroughly until water runs clear. Pressure cook spinach leaves, lentils with water and turmeric upto 3 whistles.

In a deep and thick bottomed pan, add oil, temper with mustard seeds, cumin seeds. Once they splutter add turmeric powder, curry leaves and green chillies. Once they are done, add chopped raw mangoes along with some water and salt. Cook this until mangoes are half done.

Once mangoes are half cooked, add the pressure cooked lentils and spinach leaves. Give it a good mix and add some water to adjust the consistency. Next add red chilly powder, cumin powder and more salt if required. Simmer this in low-medium heat for about 10 minutes. Make sure to stir it in between so that it does not get stuck to the bottom of the pan. Also, as it cooks the dal starts getting thick, so add water accordingly.

Once you have simmered well, add garam masala and simmer again for another 2 to 3 minutes. Adjust the consistency as required by adding water. Check for salt and spices and take it off the heat once done.

To add extra tempering / tadka, heat oil in a small pan. Once hot, add cumin seeds, dried red chillies, red chilly powder and asafoetida. Make sure to do this in low heat as you do not want the red chillies and red chilly powder to get burnt. Pour the tempering over prepared dal.

Serve mango and spinach dal with hot rice, roti etc. and enjoy hot.