• In a thick pot add in 2 cups of water and pigeon peas with a little salt and turmeric powder. Once the lentils are halfway cooked add in the groundnuts and cook the lentils are cooked but not mushy. They should hold their shape. 
• If the water dries out, add some water. After cooking it shouldn’t be too watery. 
• Whilst the lentils are cooking, heat oil in another pan. Add in the curry leaves, garlic and saute for 2-3 minutes. Add in the turmeric powder, spinach and fenugreek, wilt for 1 minute. 
• Add 1/2 cup lukewarm water, cover and cook for 2 minutes. Add the cooked lentils to the greens, mix it well. 
• Add in the green chilli paste and chickpea flour, start whisking it, so it is not lumpy. Add some water, so the dish to make the consistency like a thick gravy. 
• Add in the tamarind paste and cook for 5-7 minutes on low, medium heat. Mix well. 
• Garnish the dish with the garlic tempering and serve hot with rotis. 

For Phodni (Tempering)

• Heat oil and add in the mustard seeds. Let them splutter and add in the garlic, let them turn golden brown but not burnt. Turn the gas off, add in the red chilli powder. Keep it aside for garnishing.