Healthy, quick, tangy and delicious with chapati or rice! I always make extra and save some in the freezer for times when I'm not in the mood to cook. Oh, and you can add as much spinach as you'd like in this recipe.
Boil dal, spinach, salt and turmeric in a deep pan. Turn heat off when dal gets done, wilted spinach is mixed well with it and you have the desired liquid consistency. Soak tamarind in warm water for half an hour or microwave tamarind with 2 tbsp water for 3 minutes. Strain the tamarind, discarding the pulp and keeping the juice. You may add more water if needed.
Make tadka. Heat ghee/oil in a frying pan over medium heat and saute cumin and mustard seeds. Wait till they both sputter. Immd. add garlic, dhuli urad dal, red chillies and bay leaves. Wait for them to change color and become fragrant. Now add onions. Wait for them to change color. Add tomatoes. Keep stirring. When this whole tadka becomes a rich red paste and moves freely in the pan, tadka is ready.
Put the dal on high heat. When it's simmering, pour the tadka in the dal. The two should make a sizzling sound upon contact. Pour tamarind juice in. Mix and serve.