In a non-stick saucepan, boil arhar and masoor dal which had been soaked for 1 hr. While that happens, in a stainless steel saucepan, add 750 ml water and let it boil. To the boiled water add the pasta and let it cook.
Set the boiled dal aside and let the pasta cook. In an electric blender, add boiled spinach leaves, boiled dal and blend them to a thick and creamy paste.
In a non-stick frypan, drizzle some oil and add chopped garlic to it. Saute it and then add the green spinach paste. Add some pasta water to adjust the consistency and season it with salt and pepper.
Add the boiled pasta to the prepared sauce and toss it to fully coat it in the sauce. Garnish the pasta with some grated parmesan cheese and serve it hot.
This technique of using lentils to make a thick sauce is something that can be used in a lot of different pasta recipes, by mixing other vegetables like carrot or corn in the blender with it.