Toast cumin and mustard seeds until they pop.
Water-sauté onion until soft.
Add garlic, turmeric, ginger, and pepper, cook 2 mins.
Add split peas and water, simmer 25 mins.
Add cauliflower, cook 15 mins until tender.
Wilt in spinach.
Off heat, stir in miso and lemon.
Serve over BROL with tahini drizzle.