Soak the dal for 30 minutes. Then pressure cook along with the chopped spinach and 2 cups water for 3-4 whistles. When the steam is released, give it a whisk and keep aside.
Heat 1 tbsp. oil and temper with mustard seeds. After it stops spluttering, add the asafoetida followed by the onion and curry leaves. Saute till light brown.
Add the boiled dal, salt, turmeric powder, tamarind paste & sambar
powder. Adjust water if needed & simmer for 2-3 minutes.
Temper the remaining oil with chopped garlic and saute till it changes colour. Switch off the flame and add the red chili powder. Mix well and pour this tempering on the prepared dal. Serve hot with rice or chapatis.
