First of all, put the red lentils for the dhal in a bowl, pour cold water over them and let them soak until all the ingredients for the dhal are prepared and cut. This makes the lenses easier to tolerate. If you think about it in time, it is even better if you let the lentils soak for a few hours or overnight.
Wash the basmati rice in a sieve, place in a saucepan with a matching lid and add water, raisins and salt. Bring the whole thing to a boil with the lid closed. As soon as the water boils, turn the heat to the lowest possible temperature and let the rice steep for about 15 minutes until it is cooked through. If necessary, switch off the stove completely so that nothing burns. The rice with the lid closed keep warm until the dhal is done.
Put the soaked lentils in a sieve and wash off.
Heat coconut oil in a large, deep pan or saucepan and briefly stir-fry the curry powder, cumin and coriander. Add the red onion and garlic and stir-fry for about 2 minutes. Add the ginger, tomatoes and lentils and deglaze with coconut milk and water. Add the lemon zest, lemon juice, tomato paste, maple syrup and salt and simmer over medium heat with the lid closed for about 15–20 minutes until the lentils are soft. If necessary, gradually add more water if the consistency of the dhal becomes too dry. It should end up being as smooth as a curry consistency.
Remove the dhal from the heat and mix in the spinach. Season to taste with salt and pepper. Serve with rice and freshly chopped coriander leaves.