Cook the Dal: In a medium pan, combine the washed chana dal and 5 cups (1200 ml) of water.
Bring to a boil, skimming off any foam that rises to the surface.
Stir in the turmeric, partially cover the pan, reduce the heat to low, and let it simmer gently for about 1 hour and 15 minutes, or until the dal is tender.
Once cooked, stir in the salt.
Start the Tadka: While the dal is cooking, heat the ghee or oil in a separate frying pan over medium-high heat.
Once hot, add the asafetida. A second later, add the mustard seeds.
When the seeds begin to pop, add the cumin seeds, dried red chilies, and curry leaves.
Stir for a few seconds until the chilies darken and the leaves are fragrant.
Sauté the Aromatics: Add the chopped onion to the pan and sauté for 7–10 minutes, until it begins to turn golden brown at the edges.
Stir in the chopped garlic and grated ginger and cook for another 1–2 minutes until aromatic.
Build the Masala: Add the chopped tomatoes to the pan.
Cook for 5–6 minutes, using the back of your spoon to mash them down as they soften into a thick sauce.
Add the chopped spinach and the remaining ½ cup of water.
Stir, bring to a simmer, then cover and cook for 10–12 minutes until the spinach is completely wilted and tender.
Combine and Serve: Pour the entire spinach and tomato mixture into the pan with the cooked dal.
Stir everything together well.
Taste and adjust the seasoning, adding the optional chili powder for more heat and a generous grinding of black pepper. If the dal seems too thick, stir in a splash of hot water until it reaches your desired consistency.
Serve hot.
Don't skip the asafetida (hing)! It adds a unique savory, umami-like flavor and is traditionally used to aid in the digestion of lentils.
