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Finely chop the onions and garlic. Grate the ginger (no need to peel it, just give it a good scrub). Rinse the lentils and pick out any stones.
In a large pot over medium-high heat, combine the oil, onion, garlic and 1 tsp salt. When it starts to sizzle, cover the pot, turn heat to low, and cook, stirring every so often, until the onion has softened and has turned translucent, about 7-8 mins.
Add in the ginger, mustard seeds, turmeric, ground coriander, cumin and chilli flakes. Cook, stirring often, until fragrant, about 1 min. Add the water, coconut milk, lentils, and 1 tsp salt, then bring to a boil.
Reduce to low, cover and simmer, stirring a few times, for 40 to 50 mins, until the lentils are cooked through.
Stir in the spinach and return to a simmer. Taste and season with salt and pepper. Add in a few tablespoons of coconut yoghurt, the juice of one lime and stir through.
To serve, ladle the lentils into bowls and add a couple more spoons of yoghurt and finish with a sprinkle of chilli flakes if you like. Serve with a wedge of lime.