Begin by rinsing the chana dal under cold water until the water runs clear, then soak it in water for at least 30 minutes, adding a pinch of baking soda.

While the lentils are soaking, wash the fresh spinach thoroughly and finely shred the leaves.

In a pot, heat the olive oil over medium heat until shimmering. Add the sliced onion and sauté for 8-10 minutes until golden brown.

Add the cumin seeds to the pot and let them sizzle for about 30 seconds. Then stir in the garlic and dried red chilies, sautéing until golden.

Return the onions to the pot, adding chili powder, turmeric, ground coriander, garam masala, chopped tomato, and grated ginger. Cook for about 5 minutes.

Incorporate the soaked chana dal and drained masoor dal into the mixture, then pour in the water. Bring to a boil, then reduce heat and simmer for 30 minutes.

Stir in the shredded spinach and half of the caramelized onion-spice oil, simmer for an additional 5-10 minutes.

Remove from heat, add lemon juice, season with salt, and serve hot garnished with remaining onion-spice oil, cilantro, and ghee if desired.