Spinach Dal Soup with Lime | Two Jade Bowls

Ingredients

• 2/3 cup split mung dal
• 6 1/2 cups water
• 1 teaspoon turmeric
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons grated ginger
• quick dollop of olive oil or vegetable oil
• 1 pound fresh spinach
• 1 1/4 teaspoons salt
• juice of one lime (roughly 2 tablespoons)
• 2 tablespoons olive oil or light vegetable oil
• 1 teaspoon whole cumin seeds
• 1/4 teaspoon asafoetida
• 1/4 - 1/2 teaspoon cayenne or other dried red pepper