Wash Toor Dal. Pressure cook Dal with 2 cups water with tomato, spinach, turmeric powder for up to 3 whistles. Keep aside.

Heat 3 tbs oil in a shallow pan. Add mustard seeds & allow them to splutter; Then add cumin seeds, dry red chilly, onion, garlic pods & saute until garlic turns light brown. Add a few methi leaves if you desire.

Add the above seasoning to Dal. Add salt, a pinch of chilly powder and tamarind juice.

If you feel the consistency of Dal is too thick/hard, you can add half cup of water & cook until required consistency is reached.

Serve Hot with Rice/Rotis.

Variation: Palak/Spinach can be substituted with Lauki/Bottle gourd, Ridge gourd, gherkin/tindora. Only make sure these veggies are boiled until they become tender. Rest of the procedure remains the same.