Begin by washing and dicing the spinach.
In a pressure cooker, combine 1 cup of red gram and 2 tbsp of green gram. Wash them thoroughly to ensure cleanliness.
Introduce 3 green chilies, 1/4 tsp fenugreek seeds, 1/2 tsp cumin seeds, 1/2 tsp turmeric powder, 10 grams of tamarind, 2 diced tomatoes, and 2 cups of water to the pressure cooker. Allow it to cook for 3-4 whistles.
After cooking, let the pressure cooker cool down and then open the lid.
Incorporate the diced spinach while the dal is still warm to allow for proper blending of flavors.
Turn on the stove and gently cook the mixture for an additional 2-3 minutes.
Add 1/2 tsp of chili powder and salt to taste, ensuring a well-balanced flavor profile. Mix the ingredients thoroughly.
Adjust the consistency by adding water as required and continue mixing for a harmonious blend.
Introduce some fresh coriander leaves and 1/4 cup of curry leaves. Continue to cook on low flame for an extra 2-3 minutes, allowing the flavors to meld.
For the tempering process, heat 2 tbsp of oil in a pan.
Add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, 2-3 dried chilies, and 2-3 coarsely ground garlic cloves. Fry the ingredients until they release a tantalizing aroma.
Include curry leaves and allow them to cook for a brief moment.
Merge the tempering into the spinach dal, ensuring a thorough incorporation of the aromatic elements.
