1.Heat ghee in a large saucepan over medium heat; cook spices, stirring, 1 minute or until fragrant.
2.Add shallots, garlic, ginger and half the chilli; cook, stirring, for 3 minutes or until softened.
3.Meanwhile, wash lentils under running water until water runs clear; drain well. Add lentils to pan; stir until combined. Add the water; cover, bring to the boil. Reduce heat to medium low, or a brisk simmer; cook, covered, 30 minutes or until lentils are soft and have broken down, stirring occasionally.
4.Add spinach; stir until wilted. Season to taste. Serve dhal topped with remaining chilli.
Add more water if the dhal is too thick. You could replace 3 cups of the water with vegetable stock, if you like.Note