Ingredients 

1. 1 cup chana dal (a yellow lentil), washed.
2. 5 cups water
3. 1/2 teaspoon turmeric
4. salt to taste
5. 1 package frozen chopped spinach (10 ounces) or 1 bunch spinach chopped.
6. 3 cloves garlic chopped
7. 1 onion chopped
8. 1 tomato chopped or 3 tablespoons tomato sauce
9. 1 teaspoon cumin seeds
10. 1 tablespoon vegetable oil
11. 1 teaspoon chopped green chili
12. 4 tablespoons lemon juice
13. 2 teaspoons coriander powder
14. 1/2 teaspoon garam masala
15. 1/2 teaspoon red chili powder
16. cilantro to garnish

Method: 

1. Cook the dal in the 5 cups of water with turmeric and salt for 30 minutes.  Add the spinach and cook until the spinach is tender and mixed with the lentils - about 35-50 minutes.
2. In a separate pan heat the oil, add the cumin seeds and as they pop add the onions.  Brown the onions.
3. Add the garlic, tomatoes, green chili, coriander, garam masala, red chili powder, stir 2 minutes.
4. Add the daal and spinach and lemon juice, stir and heat through.
5. Garnish with cilantro and serve hot with pita or chapati or basmati rice.