• Wash the toor dal until it runs clean and soaking them until other ingredients are prepared.
• Meanwhile, Chop the onion, green chili, garlic, and malabar spinach.
• Drain the soaking water then give it a good rinse.
• In instant pot, liner add soaked dal, water, turmeric, malabar spinach, onion, garlic, green chili.
• Break tamarind pods into pieces and add them to a small bowl. Add 1/3 cup water and place this bowl on a small stand.
• Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.
• When count down is done, quick release and remove the pot which is on top.
• Add 1/3 cup water to tamarind pods and squeeze and extract the juice.
• Add tamarind juice and salt to dal and mash it with a ladle until the dal is smooth and soft.

HOW TO MAKE A PERFECT TEMPERING:

• The crackling of spices and change in color indicates the process is completed. It takes only a few seconds be prepared to move fast.
• Pour oil and ghee in a pan over high heat. When the oil is hot enough, reduce heat to medium.
  
• Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, red chili powder.