In honor of my first homemade naan, I also whipped up this Palak Dal, Spinach and Lentils. Except that I used yellow split peas instead of lentils. Ooops. I am pretty sure that made some kind of difference because this dal had the consistency of soup. The good news was that I had time on my hands that day, and could wait for the dal to simmer on the stove for say, two hours, until it reached the desired consistency. The better news was that I liked the way the spices came together, and still enjoyed the final dish, scooped up with my naan. I promise to try this again soon, with real lentils!