spinich with daal

½ cup of toor dal and half teaspoon of turmeric in 1 cup of water
Cook the dal until it falls apart
Mash the dal to smooth paste using a wood masher and keep it aside
1 bunch of spinach - cut into small pieces
1 small whole bulb of garlic - peel and chop garlic into small pieces
4 dried red chillies - cut them into small pieces
Soak marble sized tamarind in half-cup of water for juiceHeat a tablespoon of peanut oil in a big saucepan. Add and toast:
Dried red chilli pieces
Few pieces of curry leaves
One teaspoon of each - cumin and mustard seeds
Stir in garlic. Salt them until golden. Take care not to burn.
Add the finely chopped spinach and salt until the leaves wilt and come together
Stir in smoothly mashed toor dal to this salted spinach-garlic mixture
Add a tablespoon of tamarind juice, also half teaspoon each of - chilli powder and salt or to taste.
Stir to combine. If the dal is too tight, add about half cup of water.
Mix; close the lid and simmer for about 15 minutes on low heat.

Serve hot with ghee and rice for a great satisfying meal.