Heat oil in a skillet or pan over medium heat.

Add curry leaves, followed by sliced garlic and onion.

Sauté for 3 to 4 minutes until the onions turn golden brown.

Next, add turmeric powder, mustard seeds, and chilli flakes.

Continue to sauté for 1 to 2 minutes until the mustard seeds start to splutter.

Pour the tempering mixture into the cooked lentils.

Add coconut milk and stir to combine.

Cook over low to medium heat for 7 to 10 minutes, allowing the flavours to blend.

Taste and season with salt as needed.

Now, add the spinach leaves to the dal and cook for about 3 minutes, or until the leaves wilt and blend into the creamy mixture.

Remove the pan from the heat.

Serve the warm spinach coconut dal with steamed rice, roti, or naan.