Pressure cook toor dal, chana dal, peanuts, spinach, and tomatoes until well-cooked (takes about 3 whistles). Give spinach/palak a good mix and then mix with dal to incorporate well. This can be cooked on open flame using a heavy-bottomed pan and stirring in between, ensuring it does not stick to the pan/vessel. Add in spinach/palak and tomatoes when the lentils/dal are around 80% cooked.