If cooking black lentils and basmati rice, start them first (see notes)

Make the Spinach Sauce: Saute the onion, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the mustard seeds, cumin seeds and garam masala and stir for two minutes. Lower heat to low. Add the fresh spinach, mint and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs.

Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 water. Pulse a few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat.

Combine: Mix in the yogurt, lentils and salt. Adjust salt to your liking, adding more if necessary! You want this slightly salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes.

Serve with the basmati rice and naan bread!