Rinse the chana dal and masoor dal under cool water until it runs clear, then soak the chana dal in water for about 30 minutes to soften. Wash the fresh spinach thoroughly and chop it finely.

In a large pot, heat 2 tablespoons of olive or avocado oil over medium heat. Add the diced yellow onions and sauté for 20-25 minutes until they are golden and caramelized.

Remove the onions from the pot and in the same pot, add cumin seeds. Allow to sizzle, then add finely grated garlic and dried red chilies, sautéing until garlic is golden.

Add the caramelized onions back and followed by chopped tomatoes. Cook for 5-7 minutes, then mix in ginger, green chilies, turmeric, ground coriander, garam masala, and kasuri methi.

Add soaked chana dal and rinsed masoor dal, then pour in water. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.

Stir in chopped spinach and simmer for an additional 5-10 minutes. Adjust seasoning with salt and add lemon juice just before serving.

Transfer to a serving dish, top with ghee and chopped cilantro, and serve warm with rice or naan.