1 onion chopped
5 cloves garlic
2 - 3 serrano chilli - (+/- as per heat)
Tamarind blueberry size
1 1/2 cup Spinach chopped
1 1/2 cup cooked toor dal
1/2 tsp mustard and cumin seeds
Oil and Ghee
Heat 1 tbsp oil in a pan add chopped onion, salt, chopped garlic, serrano chillies, when they are cooked well add tamarind extract juice and sautee. Add chopped spinach and stir cook for a few mins. Add cooked toor dal , water if needed and stircook to blend well. If preffered add the contents to a blender and gently puree. Heat 1.5 tbsp oil/ghee in a pan add 1/2 tsp mustard, cumin seeds each when they splutter add few dashes of asafoetida and add it to the greens. Add some lemon juice if preferred (optional), as per taste and stir well.
Note: Vadagam - 0.5tsp can be used in place of the seeds if available for seasoning and added before blending.