For the Dal:
- 1 cup split red lentils (masoor dal), rinsed and drained
- 4 cups water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped (adjust to your spice preference)
- 1 tomato, chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- Salt, to taste
For the Spinach:
- 2 cups fresh spinach leaves, washed and chopped
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt and pepper, to taste
For Tempering (Tadka):
- 2 tablespoons oil (use vegetable oil or coconut oil)
- 1/2 teaspoon cumin seeds
- 2-3 dried red chilies (optional)
- A pinch of asafoetida (hing) (optional)
