Cook tur dal with turmeric powder and 1 teaspoon of oil in a pressure cooker until 2 whistles.

Mash the cooked lentils and set aside.

Heat oil in a pan.

Add cumin, fenugreek, and chickpea lentils to the hot oil.

Cook for 15 seconds, then add curry leaves, asafoetida, green chilies, and garlic.

After 15 seconds, add onion and salt, and cook until the onion softens.

Once the onion softens, add tomatoes and cook until they are soft.

Add the spinach and cook until it wilts.

Mix the tamarind paste with turmeric powder.

Add the tamarind mixture to the pan and bring to a boil.

Add the mashed lentils, salt, and 1/2 cup of water, and mix well.

Taste and add remaining tamarind paste if needed.

Simmer the lentils for 8 to 10 minutes.

Serve hot with rice and ghee.