Wash 1 bunch of chopped spinach and do not dry it.
Cook the spinach in a microwavable bowl, covered, on HIGH for 5 minutes in a microwave, stirring thrice, and adding 1 teaspoon of salt.
Set the cooked spinach aside to cool.
In a pot, combine 4 cups of water, 1/2 cup of yellow lentils, and 1/8 teaspoon of turmeric powder.
Bring the mixture to a boil and then simmer for 30 minutes or until the lentils are tender. Do not drain.
In a blender, grind 1/2 cup of shredded coconut, 1 teaspoon of cumin, and 1/2 red chile with 1/2 cup of water to form a paste.
Remove the paste from the blender and set aside.
Coarsely grind the cooled spinach in the same blender (no need to wash it separately).
In a large pot, mix the spinach, coconut paste, and cooked lentils along with their water.
Bring the mixture to a boil, stirring occasionally, then remove from heat and set aside.
In a small frying pan, heat 1 tablespoon of vegetable oil and add 3/4 teaspoon of mustard seeds and 1 teaspoon of skinned split urad dal.
When the mustard seeds sputter, pour the contents of the frying pan into the spinach-lentil mixture.
Stir the mixture and serve hot over plain steamed rice.