In a pot, bring the lentils and water to a boil. Cover and simmer over low heat for 15 minutes or until the lentils are soft and have completely absorbed the liquid. Stir in the spinach and simmer for 2 more minutes.
Meanwhile, in a skillet over high heat, dry-roast the mustard seeds until they start to release their aroma. Be careful not to burn the seeds. Remove from the heat and add the oil.
In the hot skillet with the oil and roasted mustard seeds, soften the onion over medium heat. Add the garlic and continue cooking for 1 or 2 minutes or until the onion starts to brown. Add the tomato and cook for 2 to 3 minutes, or until it softens.
When ready to serve, drizzle with lemon juice and clarified butter, if desired. Delicious with rice, naan or chapati.
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