Peel and finely dice the onion and garlic. Grate the ginger, slice the chili pepper into thin rings, and remove the seeds if necessary. Rinse the lentils thoroughly in a colander

Heat a teaspoon of oil in a pot, add the onions and sauté with a pinch of salt until translucent. Once the onions are translucent, gradually add a splash of water and continue to sauté over medium heat for another five minutes, until soft and aromatic.

Add the remaining oil, garlic, ginger, chili, and spices, and sauté briefly. Add the lentils and sauté for 20-30 seconds, then deglaze with water. Pour in the diced tomatoes and coconut milk, stir well, and simmer the lentil dal for 15 minutes with the lid on over medium heat, stirring occasionally.

After 15 minutes, add the spinach and simmer gently, covered, for another five minutes.

Stir the nut butter into the dal and season with salt, pepper and lemon juice; serve with side dishes of your choice.