Spinach sambar

Ingredients:
1 cup toor dal
1 medium-sized onion
2 tomatoes
2 pinches asafoetida
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp cumin seeds
2 tsp sambar powder
1/4 tsp turmeric powder
1/2 bunch spinach
2 tbsp oil
Few curry leaves
1 tbsp cilantro
1/2 tsp tamarind paste or gooseberry size tamarind
Salt to taste

Method:
Pressure cook the dal and keep aside.
Dice the onions and tomatoes into cubes, and chop the spinach.
In a deep pan, add oil, mustard seeds, cumin, and fenugreek. When the mustard pops put in the curry leaves and onion. Sauté for a while, then add tomatoes and sauté, then add the spinach. Sauté until the spinach is cooked. Add the sambar powder and asafoetida.
If using tamarind paste, add that to the spinach, add salt and a little water. Allow it to cook until the raw smell of the sambar powder is gone. Then add the cooked toor dal. Let everything boil and come together before removing from flame. Garnish with cilantro.
Serve with rice.