Rinse, then soak 1.5 cups of dried lentils for at least 20 mins.
Bring to boil then cover and simmer for 15 minutes in 3.5 cups of water (I just soak them in the pot and turn on the burner). Add 0.5 tsp of salt, turmeric, and chili powder at start of simmer.
Add 1 lb of chopped spinach (I use the frozen blocks for this, basically leave it simmering while they thaw, stirring occasionally to break up the blocks quicker).
In a separate pan, melt 2 tbsp of butter (or whatever equivalent butter-like substance), I add a bit of coconut oil also because I don't have coconut milk and generally use almond milk instead, so the oil gives it some if that coconut flavour. Chop up an onion and add it to the butter. I also add some fresh garlic and pickled minced ginger, but these are modifications I've made to the recipe.
Add 1 tsp of mustard seed and cumin (I use whole cumin seeds but powdered also works).
When the onions are done to your liking (recipe says when they are translucent, but I personally like fresh onions so don't always cook them that much), add in 0.5 cups of coconut or almond milk (or whatever, even dairy milk would probably work well if we weren't avoiding it), plus 1 tsp of garam masala and mix all that in to the lentil/spinach pot.
It's pretty much done at this point, but I'll keep the (low) heat going for a bit. Watch the moisture level, it should have a consistency of a thick stew.
Put some naan bread in the oven @400 F for ~10 minutes or to however cooked you prefer it. I like to break off pieces and spoon some dol on top as I eat. You can dip it, but it's too runny to pick up a lot that way.
All measurements are suggestions; pretty sure I use more than that for the spices and one package of frozen spinach blocks is a bit less than a pound (500g).
It scales up pretty well (I usually do a double batch) and freezes well.
India has a lot of vegetarians and a lot of foods that don't just try to be vegetarian versions of meat dishes, so I suggest checking out more Indian recipes if you'd like more options.