Rinse the split yellow lentils under cold water until the water runs clear.

In a large pot, combine the rinsed lentils and 2 cups of water, adding a pinch of salt. Bring to a boil, then reduce to a simmer for about 20 minutes, or until the lentils are tender.

While the lentils are cooking, heat oil or ghee in a separate pan over medium heat.

Add cumin seeds to the pan and let them sizzle for a few seconds.

Add the chopped onion to the pan and sauté until golden brown.

Stir in the chopped tomatoes, green chilies, turmeric, and garam masala. Cook for about 5 minutes until the tomatoes soften.

Add the chopped spinach to the pan and cook until wilted, stirring occasionally.

Once the lentils are cooked, pour the spinach-onion mixture into the pot with the lentils. Blend everything together using an immersion blender for a creamy consistency.

Let the combined mixture simmer for an additional 5 minutes, adjusting consistency with water if necessary.