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, tamarind paste, salt, turmeric powder and sambar powder. Simmer on medium flame for 2-3 minutes.
Heat the remaining oil and fry the garlic till it changes colour. Switch off the flame and add the red chili powder. Mix well and immediately pour this tempering over the cooked dal. Serve hot with rice or chapatis.
