Heat half the olive oil in a large saute pan over a low heat. Add onion, garlic and ginger, stirring to combine. Cover and cook for 10 minutes until onion is tender.

Add lentils to onion mixture with 2 ½ cups (625ml) water. Bring to the boil; reduce heat to a simmer, and cook, covered, stirring occasionally until Dahl is thick and soup like, about 30 minutes.

Just before dahl is ready, heat remaining olive oil in a small frying pan. Add half the curry leaves and cook for 1 minute  until crispy. Remove from pan using a slotted spoon and set aside until required. Add spice mix to the same pan and fry for 1 minute or until mustard seeds start ‘popping’. Remove from pan.

Add spinach, tomatoes, half the coriander, remaining fresh curry leaves and 2/3 tempered spice mixture, stirring to combine and heat through until spinach wilts. Season to taste with salt and pepper.

Serve dahl topped with remaining tempered spice mix and crispy fried curry leaves with basmati rice, pappadams and extra coriander.