1 1/2cupsmasoor dal or small red lentilspicked over and rinsed
1/3cupVadouvan(start with 1 tbsp. of packaged vadouvan or curry powder)
1 15ouncecan diced tomatoesI used fire-roasted
Heat a large saucepan over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop. Immediately add the onion and saute for 3 minutes. Add the lentils, water, vadouvan, garlic, and coriander. Bring to a boil, reduce heat, and cook, covered, until lentils are completely soft, about 20 minutes.
Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes. Just before serving, stir in the spinach and cook just until wilted but still bright green.