PREPARATION

1. Take a pot, add 190 grams soaked split pigeon peas, 880 milliliters water, 300 grams spinach, 1 tablespoon tamarind pulp, 5 - 7 curry leaves, 1 teaspoon green chili, 1 teaspoon oil and mix it well.

2. Cover it with a lid and boil for 35 - 40 minutes or until the dal is cooked.

3. Now, add 1/2 teaspoon turmeric, 3/4 teaspoon red chili,1 teaspoon salt and mix it well.

4. Bring it to a boil and cook for another 3 - 5 minutes. Keep aside.

5. Heat 2 teaspoons oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 2 dry red chili, 6 - 7 curry leaves, 1 tablespoon garlic, 1/4 teaspoon asafoetida and stir until garlic turns golden brown in color.

6. Add this mixture into the dal and mix it well.

7. Serve hot.