Clean 1 cup of red lentils using a metal sieve and picking out any impurities you see. Then rinse the lentils well with cold water.
Pour cleaned lentils into a medium sauce pan. Add 3 cups of water. Bring lentils and water to a boil.
Reduce heat, cover and simmer for 10 minutes or until the lentils are soft.
As the lentils are cooking, start preparing the onions and spices.
In a medium saucepan, heat the oil over medium heat. Add the chopped onions. Cook until translucent.
Add garlic and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn.
Add your spices to the onion and garlic. In my case the panchpuran, asafetida and turmeric. Cook and stir for another 2-3 minutes.
Add the onions and spices to the cooked lentils. Add salt. Cook for a few minutes.
Add lemon or lime juice. Cook for another couple minutes. Adjust salt if necessary.
Stir in chopped baby spinach and cook for another minute.
Remove from heat and serve with rice or naan.