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First, add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they pop, add in the cumin seeds, coriander, turmeric, curry leaves and chilli flakes. Stir for a few seconds, then add the onion. Fry for approx 8-10 minutes on a low to medium heat until soft and browning.
Add in the garlic and stir for another few minutes on a low heat.
Now add the lentils and water. Simmer for 25 minutes stirring occasionally. Add more water if needed.
Blitz the spinach in a food processor until roughly chopped up. Now add the spinach. Simmer for a further 5 minutes
Stir in the coconut yogurt/milk and season well.
Top with garam masala and more coconut yogurt.
Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil, spinach and vinegar. Mix to a smooth batter.
Set aside for 10 minutes.
Add a little oil to the base of a non-stick small frying pan. Add ¼ cup of the batter to the pan and swirl around the bottom.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute.
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the remaining batter.