Indian Dahl with Spinach

Rinse lentils and soak for 20 minutes. In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook for 5 minutes or until lentils are soft. Add more water if necessary In a small saucepan or skillet over medium heat, melt butter and saute onions with cumin and mustard seed, stirring often. Lightly salt onions so they do not burn. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk, and cook until heated through. Serve over rice.