South Indian Coconut and Lentil Warm Bowl

Combine rinsed red lentils with coconut milk, 1 cup water, turmeric, and salt in a medium pot. Bring to a boil, then reduce heat and simmer for 18-20 minutes, stirring occasionally, until lentils are soft and creamy.

In the last 3 minutes of cooking, stir baby spinach into the lentils. Cover and let the residual heat wilt the spinach completely.

Heat coconut oil in a small pan over medium-high heat. Add mustard seeds and wait for them to pop, about 30 seconds. Add sliced shallots and curry leaves. Cook for 2 minutes until shallots are golden and crisp.

Ladle the lentil mixture into bowls. Spoon the hot tadka with its oil directly on top. Squeeze lime over each bowl just before eating.