Wash the lentils thrice and let soak in warm water
Saute the garlic, ginger paste, and cumin seeds in olive oil in a large pot for a couple minutes until fragrant
Add the onions and half the salt; allow the onions to cook until they are translucent
Add the tomatoes, spice mix, and remaining salt; fry the tomatoes for a couple minutes, mixing in the spices well Add the lentils and the water used to soak them, and raise the heat to allow the daal to reach a simmer
Lower the heat, and add water as necessary to thin the consistency
When the lentils are mostly disintegrated, add lemon juice and spinach