Spinach and Lentil Dal

1. Cook Lentils

Bring 4.5 cups of water to a boil in a large saucepan over medium-high heat. Add the lentils, fresh ginger, and ground turmeric. Boil until the lentils are soft and starting to break down, about 20 minutes. Stir occasionally to prevent sticking.

2. Simmer Lentils

Reduce the heat and maintain a vigorous simmer, cooking uncovered for an additional 18 to 20 minutes. Stir occasionally to ensure even cooking.

3. Puree Lentils

Whisk the lentils vigorously for about 30 seconds to break them down into a coarse puree. Cook for up to 5 minutes longer to reach the desired texture.

4. Add Spinach and Salt

Stir in the baby spinach and 1.5 teaspoons of salt, cooking until the spinach is wilted, about 30 to 60 seconds. Cover and set aside off the heat.

5. Prepare Tempering

Melt 3 tablespoons of ghee in a 10-inch skillet over medium-high heat. Add the brown mustard seeds and cumin seeds, stirring constantly for about 30 seconds until they sizzle and pop.

6. Cook Onion

Add the chopped onion to the skillet and cook, stirring frequently, for about 5 minutes until the onion just starts to brown.

7. Add Aromatics

Add the curry leaves (if using), sliced garlic, whole dried arbol chiles, and halved serrano chile. Cook for an additional 3 to 4 minutes, stirring frequently, until the onion and garlic turn golden brown.

8. Finish Dal

Stir 1.5 teaspoons of lemon juice into the lentils. Taste and adjust seasoning with salt and additional lemon juice if desired. Transfer the lentils to a serving bowl, spoon the onion mixture on top, and sprinkle with chopped fresh cilantro.