First in a pressure cooker, boil tur dal (Split Pigeon Peas), tomatoes, spinach in vegetable stock/water. Add salt and turmeric powder to it. Boil it for 4-5 whistles (Every cooker is different, keep for as many whistles you think it needs to soften the lentils). Once done, allow it to cool down. With a whisk or hand blender, mash it completely. It should have a thick soup consistency. Add water if it is too thick. In a pan, heat cooking oil/ghee. Temper mustard seeds and cumin seeds. Then fry the curry leaves, minced garlic, ginger and green chillies for a minute or till the raw smell goes away. Next add the boiled and chopped beetroot and salt. Mix it all together and saute for another minute. Sprinkle cilantro. Keep it aside for now.
Preheat the oven to 350 degrees F. You can use freshly made or even frozen (thawed) naan for this recipe. Cut the naan in wedges. Place them on grill mats. Sprinkle tandoori masala, dried cilantro and chaat masala over the naan and bake in the oven for 8-10 minutes or until it turns crisp.
Now moving to the cooked lentils, pour them onto the soup bowls and add the beetroot masala over it. Sprinkle some dried cilantro and serve hot. Mix it and enjoy this hearty soup with some crispy naan chips.
You can serve this dal without the naan chips as well. Use regular water instead of vegetable stock if not available. You can also serve this dal with rice. It would taste great. Use whole wheat or regular naan for the naan chips.