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1
Put the spinach in a colander and wash it 2 or 3 times under running water.
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2
Drain well, and chop it finely.
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3
Set aside in a bowl.
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4
Wash the masoor dal in running water and drain.
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5
Place a nonstick saucepan over medium heat and add 2 cups (400 ml) water.
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6
When the water comes to a boil, add the masoor dal, turmeric, garlic, asafetida, 1/2 tablespoon of the vegetable oil, and 1/4 teaspoon of the salt, and cook for 10 minutes or until the lentils are tender.
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7
Place another nonstick saucepan over medium heat and add the remaining 1 1/2 tablespoons of vegetable oil.
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8
When small bubbles appear at the bottom of the pan, add the onion and saute for 1 1/2 minutes.
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9
Add the green chiles, tomato, and spinach, and saute for 2 to 3 minutes.
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10
Add the tamarind pulp, the remaining 1 1/2 teaspoons salt, and the cooked dal, and stir well.
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11
Add 1 1 1/2 cups (300 ml) water, stir, and bring to a boil.
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12
Simmer for 8 to 10 minutes.
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13
In a small nonstick saute pan, add the coconut oil.
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14
When small bubbles appear at the bottom of the pan, add the mustard seeds and cumin.
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15
When they sputter, add the fenugreek, dhuli urad dal, red chile, and curry leaves, and saute for 30 seconds.
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16
Add this tempering to the masoor dal and stir well.
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17
Transfer to a serving bowl and serve hot.
