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Wash the split moong dal under cold water until the water runs clear.
Put the dal in a large saucepan with 400 ml (14 fl oz) boiling water and bring to the boil.
Reduce the heat and simmer for 20 minutes. Once cooked, allow to sit for 5 minutes.
Blend the dal using a stick blender, until fairly smooth.
Place the spinach into a large heatproof bowl and pour over boiling water to just cover.
Leave for 1 minute, drain in a colander and allow to cool.
Process the spinach in a food processor until smooth and set aside.
Heat the ghee in a deep saucepan and gently cook the onions for 10 minutes, stirring occasionally.
Add all the spices and cook for a further 1 minutes before stirring in the spinach.
Cook for 5 minutes, then pour in the yogurt and cook for 2 more minutes.
Finally, stir in the blended dal, season with salt and cook for a further 5-10 minutes, adding the water a little at a time if it is getting too thick.
Check the seasoning and serve.
Enjoy!