Spicy Indian Lentil with Spinach and Tomato | Culinary Butterfly

Ingredients

• 1 cup Toor Dal Lentils
• 4 cups boiling water
• 2 teaspoons salt. divided
• 3 tablespoons avocado oil or olive oil, divided
• 6 cups organic spinach, finely sliced lengthwise
• 2 teaspoons cumin seeds
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 1 cup onions, finely chopped
• 2 large tomatoes, finely chopped
• 1-2 small green or red chili peppers, seeded and minced (use only 1 for a mild spicy flavor1)
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 cup coconut milk
• 3 tablespoons fresh lemon juice
• 4 cups cooked rice