Tip the lentils into a large bowl and cover with cold water. Set aside to soak for a few mins.

Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse and tip into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil then turn the heat down very low. Gently simmer for 25 mins till all the water is absorbed, then take off the heat and leave to steam in the pan (keep the lid on). The rice will stay warm in the pan.

While the rice simmers, peel and finely chop the onion and carrot. Warm a medium pan over a medium-low heat for 1 min, then add 2 tsp oil, the chopped veg and a pinch of salt and pepper. Gently cook, stirring occasionally, for 8 mins till the veg have softened.

While the veg sweat, peel and coarsely grate the beetroot. Peel and crush the garlic. Halve the chilli, scoop out the seeds and white pith (or leave them in for extra heat) and finely chop it. Finely chop the coriander stalks (keep the leaves for later).

Stir the beetroot, garlic, chilli and coriander stalks into the veg. Add 1 tsp mild curry powder, the cinnamon stick and 4 cloves to the pan. Cook and stir for 1 min.

Drain the lentils and tip them into the pan. Add 350ml boiling water. Cover and bring to the boil, then turn the heat down and gently simmer for 20 mins till the lentils are thick. Stir every so often.

Fish the cinnamon stick and cloves out of the lentils (if you can spot them). Roughly chop the spinach and stir it into the daal. Stir for 2–3 mins till the spinach has wilted.

Taste the daal and add a pinch more salt and pepper if you think it needs it. Fluff the rice up with a fork and scoop it into two warm bowls. Ladle over the beetroot daal and serve dolloped with 1 tbsp each of the yogurt, garnished with the coriander leaves.