Split Chickpea & Mung Dal with Spinach

• 1⁄2 cup split yellow mung lentils
• 1⁄2 cup split chickpea lentils
• 1 tablespoon oil
• 1 tablespoon cumin seeds
• 1 teaspoon mustard seeds
• 1⁄4 teaspoon asafoetida
• 1⁄2 tablespoon ginger (grated or finely chopped)
• 10 curry leaves (roughly chopped)
• 2 star anise
• 1⁄4 teaspoon turmeric
• 4 cups water 
• 1⁄2 cup zucchini (chopped)
• 1⁄2 cup carrots (chopped)
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons coconut milk (optional)
• 1 cup spinach leaves (fresh spinach leaves roughly chopped)
• Juice of 1/2 lemon
• 1 teaspoon Garam MasalaChopped coriander (optional)

1. Soak lentils overnight or for at least 2 hours before cooking. Wash the lentils thoroughly in a sieve until the water runs clear.
2. Start the instant pot in sauté mode or use a stove top pot and heat oil in it. Add cumin seeds & mustard seeds, let them pop, and then add asafetida. Add ginger and sauté for a couple of seconds, following curry leaves, star anise, and turmeric. Pour in the water and the lentils.
3. Cook for 20 minutes until the lentils start losing their shape and combine with the water.
4. Now add the zucchini and carrots, place the lid on and cook for another 10 to 15 minutes until the vegetables are soft and dal reaches desired consistency (I like this Dal to be quite thick and creamy!) Once cooked, add the coconut milk, spinach and mix. By this time, your one-pot vegetable daal will have a thick and smooth soup-like consistency. To finish, stir in the lemon juice, garam masala, and fresh coriander.
5. ♡ Sprinkle with love, say a little prayer of thanks, and drink with gratitude.