For this recipe you will need:
Place the lentils, tomatoes, spinach, carrots, salt, ground cumin, coriander and turmeric in a heavy saucepan. Bring the mixture to a boil over high heat. Reduce the heat to medium, and cook until the lentils are tender, about 15 to 20 minutes.
In a separate pan, heat the butter, add the cumin seed and stir. Add the red onion, garlic and ginger and stir-fry until golden brown. Add the onion mixture to the lentils and bring all to a quick boil. Remove the dal from the heat, sprinkle with fresh coriander and serve.