Spinach Dal / Bachala Kura Pappu

This is an adopted version from Andhra Cuisine. Dal is a preffered variety of food for me and my father-in-law, My husband though he used to hate anything to do with dal has atleast started having 2-3 tspns, which encouraged me to try this one. This pappu is one thing i used to look out for in any Andhra hotel, only difference is i don't use Garlic
 
Ingredients:
 
Toor dal - 1 Cup
Chopped Spinach - 2 cups
Finely Chopped Onion - 1 cup
Turmeric pwd - 1/2 tbsp
Green Chillies 2 - 3 Slit
Finely Chopped Giner - 1/2 tbsp
Water - 2 Cups
Tamarind pulp - 1/4 cup
Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp
Urad dal - 1 tbsp
Torn Red chillis - 3
Curry leaves - 2 sprigs
Oil - 3 tsp
 
Method

1 In a vessel, place Toor dal, Spinach, Onions, Green chilies, ginger and turmeric pwd.
2 Add 2 cups of water and pressure cook up to 2 whistles.
3 Heat oil in a heavy bottomed vessel, add mustard seeds and as theysplutter, add cumin seeds, urad dal, red chilies and curry leaves and stir fry for half a minute.
4 To this add the pressure cooked dal along with salt and combine.
5 Add tamarind paste with 1/2 cup of water and cook on slow to medium flame for 7-10 mts without closing.
6. Switch off till you get the consistency of your choice. It shouldn't be very watery and neither very thick.
7. Serve with white rice and Papad or can also be served with chapathi.