Rinse the chana dal and masoor dal under cold running water until the water runs clear, then drain well. Soak the chana dal for about 30 minutes.

Wash the fresh spinach thoroughly, dry using a salad spinner or paper towels, and chop finely.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add sliced yellow onions, stirring for 20-25 minutes until golden brown. Reserve half for later.

Add 1 teaspoon of cumin seeds to the remaining onions, sauté until spluttering. Mix in 2-3 grated garlic cloves and 1-2 dried red chilies, stirring until garlic turns golden.

Return the reserved onions to the pot, stir in 1 teaspoon of chili powder and 1 chopped tomato. Cook until tomatoes soften, about 3-4 minutes.

Add 1 tablespoon of ginger, 1 chopped green chili, ½ teaspoon of turmeric, 1 teaspoon of ground coriander, and 1 teaspoon of garam masala. Cook for 2-3 minutes.

Stir in soaked lentils and 4 cups of water. Bring to a boil, then lower heat and simmer for about 30 minutes until creamy.

Once lentils are tender, stir in chopped spinach, half the reserved oil, and cilantro. Simmer for another 5-10 minutes, then add lemon juice and adjust salt.

Transfer to a serving dish, garnish with remaining onion-oil, cilantro, and a drizzle of ghee if desired. Serve hot with rice or naan.