Heat oil in a medium saucepan.

Add in onion and saute 3-5 minutes.

Add in garlic and ginger and cook ~30 seconds.

Add in remaining spices (cumin-cayenne) and cook for 1-2 minutes.

Stir in lentils and enough water to cover the lentils by about 1/2 inch.

Bring to a simmer, cover, and cook 10-15 minutes.

Stir the pot often, as this helps the lentils to break down.

Add in more water if needed as the cooking process continues.

Dal is ready when the lentils are creamy and almost pureed.

Stir in dark greens and salt (to taste) and let mixture heat through until the greens wilt.

Serve with brown rice or naan on the side.