Cook the tuvar dal in a cooker and mash it well. Keep aside.
Chop the spinach, wash it thoroughly and cook it in boiling water with salt till the stems become soft. Drain and keep aside.
In a kadai, heat oil and add the mustard seeds, fenugreek seeds, hing, red chilli, turmeric powder and curry leaves.
Once it splutters, add the spinach to it and fry for some time.
Mix the tamarind paste in one tumbler of water and add to the spinach and add some salt (if needed) along with it
Allow it to boil well. Add the sambhar powder and allow it to boil for some time.
Once the raw smell goes away, add the cooked tuvar dal and allow it to boil for 5 minutes.
Garnish with coriander leaves.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.