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Lentil and Spinach Curry


2½ cups water
1⅓ toor dal (aka tuvar dal, arhar dal, yellow lentils, tur dal) or yellow split peas, rinsed and drained
¼ teaspoon ground turmeric
¼ teaspoon sea salt
1 teaspoon coconut oil
4 cloves garlic, minced
1 tablespoon freshly ground ginger
250 grams baby spinach, chopped roughly
1 green chilli, de-seeded and cut in half (optional)
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
1 teaspoon coconut oil
3 cloves garlic, minced
3 dried red chillies, broken up with your hands
1 teaspoon whole mustard seeds
1 teaspoon cumin seeds
6 curry leaves



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