1 cup lentils-(picked over, washed and drained)
3 cups water
6 tbl. vegetable oil
1 to 2 fresh, hot, green green chillies
1 tsp fresh, finely grated ginger
1/2 cup fresh cilantro-(well-packed)
1 1/4 lbs. fresh spinach-(trimmed, washed, and chopped)
2 tsp salt
to taste freshly ground black pepper
2 tbl. lemon juice-(or more, according to taste)

Put the lentils and the water into a heavy pot and bring to a boil. Cover, turn heat to low and simmer gently for 1 hour.

Over a medium flame, heat the oil in a pot large enough to hold the spinach. When hot, put in the chillies and ginger. Stir and fry for 10 seconds. Add the fresh coriander (cilantro) and spinach. Stir and cook until the spinach is wilted. Now put in the cooked lentils and the salt. Stir to mix and bring to a simmer. Cover and cook gently for 25 minutes. Add the black pepper and lemon juice, stir to mix, and cook uncovered for another 5 minutes. Check seasonings.