Dal Palak (Spinach Dal)

Bahan-bahan (4 porsi)

• 1 ½ cups (300g) red lentils, (split red lentils or split yellow lentils)
• 4 cups (960 mL) water
• ¾ teaspoon ground turmeric
• 1 ½ heaping teaspoons kosher salt, (plus more to taste)
• 1 ½ tablespoons freshly squeezed lemon juice, (plus more to taste)
• Spinach Tadka ((recipe follows))
• 1 handful (12g) cilantro leaves and tender stems, (chopped)
• For serving: cooked rice to serve 4
• 3 to 4 tablespoons unrefined coconut oil ((see Note 1))
• 1 ½ teaspoon black or brown mustard seeds
• 1 ½ teaspoon cumin seeds
• 1 medium yellow onion, (finely diced)
• 4 fat or 6 medium garlic cloves, (finely chopped or thinly sliced)
• 1 ½ - inch (4 cm) piece fresh ginger, peeled and sliced into thin matchsticks
• 1 serrano or jalapeño pepper, (finely chopped (optional; see Note 2))
• 2 to 5 dried red chile peppers, (torn in half (see Note 3))
• 20 fresh curry leaves ((optional but highly recommended, see Note 4))
• A couple pinches of asafoetida, ((AKA hing) (optional; omit if GF; see Note 5))
• 5 ounces (140g) baby spinach