| STEP 1: Soak the chana dhaal in a bowl of warm water for at least 3 hours (preferably overnight). |
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| STEP 2: Place the lentils in a saucepan, cover with water and boil for 30 minutes. |
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| STEP 3: Heat oil in a saucepan. Add the onionand mustard seeds, and dried red chillies and fry, stirring constantly, until they turn a shade darker. |
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| STEP 4: Add the spinach to the pan, mixing gently. |
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| STEP 5: Add the ginger, coriander, chilli and cumin powders and cumin powders and salt. Reduce the heat and gently stir-fry for 7-10 minutes. |
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| STEP 6: Add the lentils and blend well into the spinach mixture, stirring gently. |
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| STEP 7: Before serving, sprinkle over the lemon juice and garnish with the green chilli. Serve hot. |
