Step 1

Cover the split lentils with 2 cups boiling water, set aside.

Step 2

In an extra-large saute pan or Dutch oven, heat the ghee over medium heat, add the crushed coriander seeds, mustard seeds, cumin seeds, fennel seeds and stir for one minute.

Step 3

Add the shallots, garlic and ginger and optional chilies, and saute until fragrant and golden, lowering the heat to med-low, if need be, about 5 minutes. Add the curry powder and turmeric. Stir in the lentils along with the 2 cups of hot water. Add the salt and fenugreek. Give a good stir.

Step 4

Add the coconut milk and stir to incorporate, then add the cauliflower florets, coating them well. Give the pan a shake to allow any lentils to slip back into the liquid. Increase heat, bring to a simmer, cover, and simmer gently over med-low heat, until lentils are softened and cauliflower is fork-tender, about 10 minutes.

Step 5

Remove lid and let some of the liquid cook off, about 3-4 more minutes. Carefully stir in spinach.  Taste, adjust seasonings. Add a squeeze of lemon if you like.

Step 6

Garnish with cilantro or scallions and if you made the extra tempering oil ( see notes), spoon this over top before serving.

Step 7

Serve with naan bread or basmati rice, or on its own in a bowl like a stew.