What you need
Spinach: 1 bunch( wash thoroughly in running hot water and chopped fine)
Onion: ½ cup( Chopped finely)
Potato: 1 no
Toor dal/ split pigeon peas: ½ cup
Olive oil: 1 tablespoon
Sambhar powder: 1 tablespoon ( I used store bought one)
Salt: 1 teaspoon or to taste
Tamarind: small ping pong size ball
Turmeric powder: ¼ teaspoon
Curry leaves: 1 sprig
Mustard seeds: ¼ teaspoon
Asafetodia: ¼ teaspoon
Red chilies: 2 no
Water: 2 1/4 cups
How I made
In a pressure cooker , cook toor dal and potato with 2 cups of water for about 3 whistles or 15 minutes and set aside.
In a medium sauce pot heat 1 teaspoon of oil and add chopped onion and let if fry for 6 minutes or until they become translucent or change color. To this add chopped spinach turmeric and salt and let it wilt for about 2 minutes. In the mean time extract juice from tamarind with ¼ cup of water and set aside.
Then add tamarind juice and bring to a boil to this add sambhar powder and again let it boil for a 2 minutes. To this add cooked toor dal and potato and mix everything. Bring to boil again. In the mean time in a small skillet add rest of oil mustard seeds, red chilies, asafetodia and curry leaves. Once mustard seeds starts
popping switch off and add it to curry.
Enjoy with rice and other side dish.