Water: About 1 litre
Vegetable Oil: 2 tbsp
Ground Turmeric: ½ tsp
Whole Cumin Seeds: 1 tsp
Ground Coriander Seeds: ½ tsp
Garam Masala: ½ tsp
Amchur / Dried Sour Mango Powder: A pinch (Optional garnish)
Salt: To taste
Method
Simmer the Peas: Rinse the split yellow peas in a sieve, then place them in a large saucepan with the turmeric and cover with about 1 litre of cold water. Bring the pan up to the boil, then cover and simmer for 30 minutes to an hour until the peas are soft and creamy. Tip: Add a little more water if it gets too dry; keep it thick or soupy depending on your personal preference.
Toast the Cumin: While the peas are simmering, heat the vegetable oil in a small frying pan over medium heat. Fry off the whole cumin seeds until they become highly fragrant.
Sauté the Aromatics: Add the diced onion, chilli, and ginger to the frying pan. Cook for about 10 minutes until the onion begins to soften nicely.
Build the Tomato Base: Turn up the heat slightly and stir in the garlic, ground coriander seeds, and garam masala. Cook for just a minute until the spices release their aromas, then add the chopped tomatoes and simmer for a couple of minutes.
Combine: Once the split yellow peas are fully soft and cooked through, pour the spiced tomato mixture into the large saucepan with the peas. Add a good pinch of salt, stir well, and continue to cook together for about 5 minutes.
Wilt the Greens & Serve: Throw in the fresh spinach at the last moment—it barely requires any cooking and will wilt beautifully in the hot dal in just a couple of minutes. (If using sturdier greens like kale or Swiss chard, give them about 5 minutes over a medium heat). Garnish with fresh chopped coriander or a pinch of amchur powder, and serve hot with plain rice or flatbread.