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1
Put the split peas and lentils in a large soup pot along with 4 1/2 cups of the water.
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2
Bring to a boil and skim well.
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3
Then add the garlic, ginger, garam masala, turmeric, cayenne, cloves, bay leaves, chiles, and salt.
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4
Turn the heat down and simmer, covered, until the legumes are tender but not falling apart, about 20 minutes.
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5
Stir every now and then to prevent the dal from sticking to the bottom of the pot.
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6
Add the tomatoes, squash, eggplant, onion, corn, spinach, and the remaining 2 cups of water.
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7
Return the stew to a boil, turn the heat down, and simmer, covered, until the vegetables are tender but still hold their shape, about 15 minutes.
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8
Take the stew off the heat.
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9
For the tempering oil, heat the oil with the mustard seeds, if using, in a medium frying pan or kadai over medium-high heat.
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10
Cover and cook until you hear the mustard seeds crackle, 1 to 2 minutes.
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11
(Or heat the oil in the same pan over medium-high heat.)
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12
Add the chopped onion and the cumin and cook, stirring, until the onion is well browned around the edges, about 5 minutes.
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13
Turn the heat down to medium, add the garlic, and cook a few seconds.
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14
Now add the cilantro and stir.
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15
Add the lemon juice, remove from the heat, and scrape the tempering oil into the stew.
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16
Stir dal well and taste for salt.
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17
If the stew is a bit thick (it should have a lightly thickened, velvety consistency), add 1/4 to 1/2 cup water.
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18
Spoon into a serving bowl and serve hot.
