• In a small saucepan add the lentils and 3 cups water. Bring to a boil then reduce to a simmer. Skim the foam off the surface with a spoon, until it stops foaming (about 2 minutes). Cover the pot with the lid slightly ajar and cook until the lentils are tender, 15-20 minutes.
• In a large deep skillet, add the coconut oil and bring to medium heat. Add the cumin seeds and mustard seeds and toast for a few seconds until the mustard seeds start to sizzle and pop.
• Add the onion and garlic and cook stirring frequently until onion turns translucent, about 5 minutes. Then add the salt, ginger and turmeric and stir to combine.
• Pour in the cooked lentils and reduce to low heat. Stir to combine. Then add the spinach and lime juice. Cover the skillet with a lid and let the spinach wilt, 1 to 2 minutes. Then stir into the mixture. Sprinkle with chili flakes to taste. Serve dal alongside cooked basmati rice or naan bread.

To make Dal Palak in the Instant Pot

• Add the lentils to the instant pot with 2 1/2 cups of water. Pressure cook for 3 to 4 minutes, then switch the pressure release toggle to let out the steam. Transfer the cooked lentils to a bowl for later.
• Turn the setting “Sauté” and add the coconut oil, mustard and cumin seeds. Cook until they begin to sizzle (just a few seconds). Then add the onion and garlic. Cook for 1-2 minutes, then add the salt, ginger and turmeric. Stir to combine.
• Pour in the cooked lentils. Then add the spinach and lime juice. Turn the setting to "keep warm." Cover with the lid and let the spinach wilt, 1 to 2 minutes. Then stir into the mixture. Sprinkle with chili flakes to taste. Serve dal alongside cooked basmati rice or naan bread.