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Rinse the split red lentils several times and soak them for 1 to 2 hours or overnight.
Finely dice the white onion, slice the garlic cloves, and chop the ginger.
Peel and dice the sweet potato into 1 - 1.5 cm cubes.
In a pot over medium heat, add a splash of oil and sauté the diced onion, sliced garlic, and chopped ginger until fragrant.
Add the soaked lentils, diced sweet potato, garam masala, ground turmeric, and enough water to cover the ingredients.
Simmer the mixture until the lentils are soft and the sweet potato is tender.
Stir in the spinach and cook until it wilts.
Mix in the Greek yogurt and lemon juice, then season with salt to taste.
For the tadka, heat rapeseed oil or ghee in a small pan until hot.
Add the sliced green chillies, cumin seeds, black mustard seeds, and curry leaves; fry until the seeds pop and the chillies soften.
Pour the hot tadka over the cooked dal and stir to combine.
Meanwhile, preheat a grill or grill pan.
Place the cherry tomatoes, onion wedges, whole red chilli, and peeled garlic cloves on the grill.
Grill the vegetables until they are lightly charred.
Transfer the grilled vegetables to a bowl and crush them together with the chopped coriander to create a smoky spicy salsa.
Serve the dal with the grilled tomato salsa alongside rice, homemade chapatis, or roti.