- In a pot, bring the lentils and water to a boil. Cover and simmer over low heat for 15 minutes or until the lentils are soft and have completely absorbed the liquid. Stir in the spinach and simmer for 2 more minutes.
- Meanwhile, in a skillet over high heat, dry-roast the mustard seeds until they start to release their aroma. Be careful not to burn the seeds. Remove from the heat and add the oil.
- In the hot skillet with the oil and roasted mustard seeds, soften the onion over medium heat. Add the garlic and continue cooking for 1 or 2 minutes or until the onion starts to brown. Add the tomato and cook for 2 to 3 minutes, or until it softens.
- Add the lentil mixture to the skillet with the onion and tomato. Season with salt and pepper. Adjust the consistency of the dahl so that it is between a soup and a purée. If needed, add a little water to thin in out. Cover and let rest for 10 minutes before serving.
- When ready to serve, drizzle with lemon juice and clarified butter, if desired. Delicious with rice, naan or chapati.
Also known as “orange lentils” because of their rather orange hue, red lentils are smaller than the green variety. They can be found in most grocery stores.