Ingredients
1 cup toor dhal
1 1/2 cups chopped spinach
7-8 red chillies
1 lemon sized ball of tamarind
3 tbsp coconut
1 tsp jaggery
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
1 small onion, chopped finely
2 tbsp cooking oil for seasoning

Method
Pressure cook the dhal with the spinach and salt 
till done.
Blend to a smooth paste the red chillies, tamarind 
and coconut.
Add the blended mixture to the dhal-spinach.
Mix well.
Add the required amount of water, jaggery and bring to 
a boil.
Season with the chopped onion, mustard and curry leaves
in oil.