Masala-Spiced Red Lentil Dal with Toasted Almonds and Cilantro

Rinse 115g of red lentils under cold water until the water runs clear.

In a small pot, bring 350ml of water to a boil.

Add the lentils, a pinch of turmeric, and a pinch of cumin.

Reduce to a gentle simmer, partially covered, and cook for about 15-18 minutes until the lentils have broken down into a creamy, thick porridge consistency.

Stir occasionally to prevent sticking.

While the lentils simmer, toast the chopped almonds in a dry pan over medium heat until they release a nutty aroma and turn golden brown.

Fold the fresh spinach into the hot dal during the last 2 minutes of cooking until just wilted.

Finish by stirring in the olive oil for richness and seasoning with salt and a squeeze of fresh lime juice to brighten the flavors.

Pour into a bowl, garnish generously with the toasted almonds and fresh cilantro, and serve warm.