Ingredients

• ½ cup red lentils
• 1 tinned chickpeas, drained
• 3 cups water (approx)
• 1 medium tomato, chopped
• 1 carrot, chopped
• 2 cm piece turmeric root, chopped or ½ tsp turmeric powder
• 2 cm piece of ginger, chopped
• salt to taste (about ½ tsp)
• For Tempering:
• 1 Tbsp vegetable oil
• 1 onion, thinly sliced
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 3 garlic cloves, finely chopped
• 1 red chilli, chopped (optional)
• 6-7 curry leaves (optional)
• ¼ tsp asafoetida
• ½ tsp garam masala powder
• 1 large handful of baby spinach
• Coriander leaves to garnish
• Juice of half lemon