The official saayi bhaaji

This is straight from the Sindhi kitchen, and it can't get more authentic or tastier than this. Again, thank you mom, and thank you Shon!

Ingredients:
125 Gms chopped and washed Palak/Spinach leaves
1 Onion finely chopped
2 Tomatoes finely chopped
50 Gms chana daal soaked in water for ½ Hour
1 Or 2 Green Chili finely chopped
1 spoon turmeric powder
1 spoon coriander powder
½ spoon red chilli powder
2-3 fresh garlic pieces finely chopped

Preparation:
Add 3 spoon of oil in pressure cooker and cook for 1 Min (high flame)
Add Onions and cook until color turns light pink (medium flame)
Add tomatoes and green chillies and cook for 2 Mins (medium flame)
Add Daal (drain all water from daal before adding) (medium flame)
Add salt+turmeric+coriander powder+red chilli powder and mix For 2mins (low flame)
Add Palak (low flame)
Add ½ glass of water (high flame)
Close cooker lid and cook on high flame for 3-4 whistles
Turn off the flame and allow the pressure cooker to cool for around 15 minutes.
Open lid and mix contents with a blender.

Tadka (seasoning):
Heat around 2 tsp of oil in a frying pan and add the garlic
Fry till the garlic turns a shade of brown
Add a pinch of red chilli powder to the mixture you prepared earlier, and add the tadka on top of it.
Close lid and wait for 3 minutes.
Mix well before serving.

Saayi bhaaji is usually eaten with rice.