Prep and measure: If your lentils and rice are leftovers, bring them to room temperature so they heat evenly. Finely chop the onion, mince the garlic, grate the ginger, dice the tomato, and wash the spinach. Mise en place keeps the quick tadka step smooth and prevents spices from burning.

Warm the pan and bloom the cumin: Heat a small heavy skillet over medium-low heat. Add the ghee (and up to 1/2 tsp oil if your pan is very hot). When the ghee shimmers, add 1/2 tsp cumin seeds. Sizzle for 8–12 seconds until the cumin becomes aromatic and slightly darker — this 'blooming' releases essential oils and gives the tadka its toasty base. Be careful not to burn them; move the pan off heat for a second if they brown too fast.

Soften the onion for sweetness and body: Add the chopped onion to the pan and return to medium heat. Sauté, stirring frequently, until the onion turns translucent and just starts to color at the edges (about 4–6 minutes). Cooking the onion slowly develops natural sweetness and builds a mellow background flavor that balances the tomato acidity.

Add garlic, ginger and turmeric: Lower the heat to medium-low and add the minced garlic and grated ginger with 1/4 tsp turmeric. Sauté for 30–45 seconds — you want the raw edge gone and the aromatics fragrant, but avoid browning the garlic which would make it bitter.

Cook the tomato into a loose masala: Add the diced tomato and a pinch of salt and cook for 2–3 minutes until it breaks down and becomes saucy. This step builds body and a slight tang that lifts the lentils; stirring and gently pressing the tomato helps it melt without needing extra water.

Combine lentils and adjust texture: Add the cooked black lentils to the pan along with 2–3 tablespoons of water (or more if you prefer a thinner dal). Stir to combine and bring to a gentle simmer. If your lentils were refrigerated and stiff, the extra water warms and loosens them so the flavors can marry.

Season and simmer briefly: Add salt to taste and chili to preference (start small — beluga lentils have a natural peppery note). Simmer the lentils for 4–6 minutes so they absorb the spice-scented tomato-onion base and reduce just slightly. Taste and adjust seasoning now: dal should taste slightly more salted than you want, because it will be eaten with rice.

Wilt the spinach into the dal: Add the washed baby spinach on top of the simmering dal and cover the pan for 1–2 minutes. The steam will wilt the leaves quickly without overcooking them; then stir gently so the spinach is evenly distributed. This preserves bright color and delicate texture.

Steam or reheat the basmati: While the dal simmers, steam or gently reheat your 1/2 cup cooked basmati. If using leftover rice, sprinkle a few drops of water, cover, and microwave for 45–60 seconds or heat in a pan with a teaspoon of water to rehydrate the grains. Fluffy separate grains make a nicer contrast to the creamy dal.

Final finishing and garnish: Turn off the heat. Taste and adjust salt and chili. Spoon the dal over or beside the steamed basmati, garnish with chopped cilantro. Optionally add a small pat of ghee on the hot dal for extra gloss and richness.

Serve immediately: Serve the dal hot with the steamed basmati, letting diners mix spoonfuls so they get contrasting textures — cool fluffy rice with warm, spiced lentils and tender spinach.