Step-by-Step Instructions

1. 1.Prepare Aromatics

   Dice 1 yellow onion. Peel and slice 1 (3-inch) piece of ginger and 5 cloves of garlic.

2. 2.Crush Ginger and Garlic

   Place sliced ginger and garlic into a mortar and pestle and crush until a paste forms.

3. 3.Sauté Onions

   Heat 3 tbsp olive oil in a large pot over medium heat. Add the diced onions and stir-fry until they are slightly browned and translucent, about 5-7 minutes.

4. 4.Add Ginger-Garlic Paste and Spices

   Add the crushed ginger and garlic paste to the pot. Stir in 0.5 tsp turmeric, 1.5 tsp cumin, 0.5 tsp cayenne pepper, 1 tsp coriander powder, and season with salt and freshly ground black pepper. Stir-fry for about 2 minutes until fragrant.

5. 5.Incorporate Tomatoes

   Add 1 (15.5 oz) can of diced or crushed tomatoes and 1 tsp tomato paste to the pot. Cook, stirring occasionally, until the masala spices have infused with the tomatoes, about 5 minutes. Season again with salt and pepper to taste.

6. 6.Add Liquids

   Pour in 1 (13 oz) can of full-fat coconut milk and 2 cups of vegetable broth. Stir well and bring to a simmer.

7. 7.Add Lentils

   Rinse 1 cup of yellow moong dal or red lentils thoroughly (after soaking for 30 minutes if desired). Add the rinsed lentils to the pot.

8. 8.Simmer Dal

   Cover the pot and let it simmer for about 30 minutes, or until the lentils are soft and the curry has thickened. Stir occasionally to prevent sticking.

9. 9.Stir in Spinach and Lemon Juice

   Add 2 cups of roughly chopped spinach to the dal and stir until it wilts, about 2-3 minutes. Stir in 1 tbsp lemon juice. Cook for another 10 minutes, stirring throughout.

10. 10.Prepare Tempering (Tadka)

    In a small pan, heat 2 tbsp oil. Add 3-4 cloves of sliced garlic, 0.5 tsp mustard seeds, 0.5 tsp cumin seeds, and 2-3 whole red chilies. Fry until the garlic is golden brown and the spices are fragrant, about 3-5 minutes.

11. 11.Finish and Serve

    Pour the prepared tempering (tadka) over the dal. Garnish with fresh cilantro. Serve hot with rice, naan, or your preferred accompaniment.