Wash the daal with warm water and change water 2-3 times. Leave to soak in twice the amount of clean water.
Finely chop the spinach keeping most of the stalks.
Heat oil in a large pan. A pressure cooker can be used if you want the spinach to be well cooked and homogeneous.
Add mustard and cumin when oil is hot. As soon as they start to splutter add the asafoetida, then the garlic and then add the soaked daal, trying not to add any of the surplus water.
Add the ginger/chilli paste and salt. Add the chopped washed spinach, and close the pot. The small amount of water in the chopped spinach will be enough to cook in.If using open pan stir frequently. With the pressure cooker let it cook for three minutes after the pressure has been attained.
Add extra warm water if needed. Stir and serve hot.
VARIATIONS : The bhaaji in this recipe can be made with paneer, or corn kernals or potatoes. In this case cook the spinach without the daal and add the paneer (cubed and dry roasted on a hot pan) or steamed corn kernals or steamed and cubed potatoes at the end. This dish goes well with hot rotlis or bhakris. Fresh homemade, set yoghurt is a great accompaniment.