Part 4/8:
Start by rinsing red or yellow split lentils and simmering them with turmeric, which imparts a lovely color. Meanwhile, prepare the tadka by finely dicing onions and chopping garlic, ginger, and serrano peppers. After the lentils have softened, whisk them to create a creamy consistency.
In a separate frying pan, heat coconut oil and add mustard and cumin seeds until they start popping. Introduce the diced onions, followed by garlic, ginger, and chili, ensuring they become golden brown. Finally, add a handful of spinach and season it well. Once wilted, mix the tadka into the lentils for a delicious and nourishing meal.