Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           masoor dal -- (red lentils)
     1/4  teaspoon      turmeric
     1/8  teaspoon      asafetida
   1      tablespoon    oil or ghee
   2                    dried red chiles -- chopped
     1/2  teaspoon      black mustard seeds
     1/2  teaspoon      cumin seeds
     2/3  cup           red onion -- chopped
   8      cloves        garlic -- cut in 1/4" slivers
   6                    green chiles -- halved and seeded
   1      large         tomato -- cut into 16 wedges
   2      cups          spinach -- packed and trimmed
   1                    salt -- to taste
   2      tablespoons   cilantro
     1/8  teaspoon      nutmeg

Preparation:

Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida, and 2 cups water. Bring to a boil, stirring often. Reduce the heat to low and simmer, partially covered for 20-25 minutes, until the dal is cooked to a thick puree. Stir occasionally to prevent sticking. Remove from heat. Heat oil or ghee in a non-stick skillet or wok. Add dried red chiles and stir until they turn light brown. Add mustard seeds, stir until they crackle. Add cumin. Stir. Add onions, sauté‚ until translucent, 1-2 minutes. Add garlic and green chiles and stir until onion turns light brown, 2-3 minutes. Add tomato, stir until the skin curls. Add dal and 1-1/2 cups water. Stir, boil and cook for 4-5 minutes until it is a medium soupy consistency. Add spinach, cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and nutmeg.