Rinse the moong dal under cold water until the water runs clear.

In a pot, add the moong dal and 2.5 cups of water. Bring to a boil.

Reduce the heat and let it simmer until the dal is tender and the water is absorbed. Set aside.

Wash and chop the spinach leaves. Set aside.

Heat oil in a pan over medium heat.

Add cumin seeds and mustard seeds. Let them sizzle for a few seconds.

Add the finely chopped onion and sauté until golden brown.

Stir in the ginger-garlic paste and sauté for a minute.

Add chopped tomatoes and cook until they become soft.

Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook for another 2 minutes.

Add the cooked moong dal to the pan. Mix well.

Stir in the chopped spinach and cook until the spinach is wilted and the mixture is dry.

Add garam masala, cumin powder, and lemon juice. Mix thoroughly.

Garnish with chopped cilantro before serving.