Clean and wash the spinach thoroughly.

In a pressure cooker, combine spinach, green chilies, salt, and sugar.

Add tamarind and a little water.

Pressure cook for one whistle.

Let the pressure release naturally.

Transfer the spinach mixture to a blender and puree until smooth.

Heat oil in a pan or kadhai.

Add mustard seeds and let them splutter for about 10 seconds.

Add chana dal and cook until it turns light brown.

Pour the tempering over the pureed spinach mixture and mix well.

Serve hot with rice and other South Indian dishes.