Add all the dhal ingredients (except baby spinach leaves) into a large non-stick saucepan Set to low- medium heat and cook until tender (approx. 50 – 60 mins), the mixture can be very lightly simmering but not boiling. Check the dhal after 30 minutes and again at 45 minutes – if the dhal is losing too much liquid and looking dry, add more water ¼ cup at a time.
Once the lentils are cooked through and are nice and tender, turn off the heat and Stir through the baby spinach leaves, add the lid back on the saucepan and allow the Dhal to rest for 10 minutes. To take make the dhal creamy and extra lush, you can Stir through a few big dollops of coconut yoghurt directly into the pot – try ½ cup OR add as a topping to individual bowls.