Trim and remove the thick steams of spinach and wash the leaves well
Wash and soak tuvar/arhar daal(lentil) in water for 1/2 hour.
Pressure cook lentil with 1.5 cup water for 3 whistles or till done, then mash gently with a whisk.
Boil 1.5 glass water in a pan ,add 1/2 tsp sugar ,when water start boiling add in the spinach and cook for a minute,or till leaves start wilting.
Drain and then refresh spinach in cold water,take out 1/3 leaves seperately and chop them and grind the rest with green chilies.
Heat ghee (clarified butter) in a pan ,add cumin seeds,cardamom (slightly crush to open the mouth) ,cloves ,cinnamon and 2 whole red chilies.
When cumin start crackling add grated ginger and chopped spinach ,saute for a while .
Now add boiled and mashed lentil, spinach puree and 1.5 to 2 cup water(according to the thickness you need).
Add salt,1/4 tsp turmeric and cook for approx. 3 minutes on medium flame.
Now add cream and simmer for 2-3 minutes.
Add lemon juice and butter and serve hot.
Serving suggestions-best served with boiled rice or with any Indian bread