To make the Paalak Daal, first soak the tuvar daal in sufficient water for about an hour and a half.

Wash thoroughly and add to it the turmeric powder, chopped tomatoes, chopped green chillies and chopped spinach.

Add sufficient water to it i.e. approximately a bit above the daal’s level and pressure cook till done.

In the meantime soak 1 tsp tamarind in about 2 tbsp hot water for about half an hour. Then smash the tamarind in the water itself using your fingers to get a thick pulp. Discard the seeds if any.

Crush the garlic cloves using a pestle.

When the pressure of the cooker subsides, open the lid and remove the daal from it.

Smash the daal a little with the back of a ladle. Add tamarind pulp, salt to taste and sufficient water and bring to a boil.

Heat a small kadhai or a pan for tempering and add the oil to it. When the oil is hot, add the cumin, asafoetida, curry leaves and the crushed garlic to it. Let the garlic brown a little.

Pour this tempering over the hot daal and cover with a lid immediately. Open the lid after a while add give it a good stir.

Serve the delicious Paalak Daal with some hot steamed rice.