Masoor Dal Tadka with Toasted Almonds and Basmati Rice

Rinse 230g of red lentils thoroughly until the water runs clear. In a pot, combine lentils with 3 cups of water and a pinch of turmeric. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are completely soft and have broken down into a creamy consistency.

While the lentils simmer, toast the slivered almonds in a dry pan over medium heat until they are fragrant and golden brown. Set aside.

Prepare the 'Tadka' (tempering): In a small skillet, heat the olive oil over medium-high heat. Once shimmering, add cumin seeds and dried red chiles (if using). Let them sizzle until the seeds pop and darken slightly, releasing their essential oils into the fat.

Stir the fresh spinach into the cooked lentils, allowing the residual heat to wilt the leaves until vibrant green. Fold in the tempering oil mixture, ensuring the aromatic oil coats the lentils evenly.

To plate: Spoon a generous portion of the creamy Masoor Dal into a bowl. Serve alongside the fluffy white rice. Top the dal with the toasted almonds for a necessary crunch and a final drizzle of fresh lemon juice to brighten the earthy flavors.