Fill and boil the kettle. Tip the rice into a small pan. Pour in 150ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked and the rice will keep warm while you finish making the curry.

Peel and thinly slice the onion. Scrub and trim the beetroot. Coarsely grate the beetroot. Place a heave based pan or casserole dish on a medium heat for a min then drizzle in 1 tbsp oil. Add the onion with a pinch of salt and fry for 6 mins till softened and lightly golden.

While the onions are cooking, tip the lentils into a small bowl and cover with cold water. Set to one side. Part fill and boil the kettle again.

When the onion has cooked for 6 mins, add the curry leaves and dal spice mix to the pan and stir for 1 min. Add the beetroot, tin of chopped tomatoes and 500ml hot water from the kettle. Sprinkle in a good pinch of salt. Bring up to a bubble.

While the curry is coming up to a bubble, drain the lentils and rinse them. Add to the pan. When the curry is bubbling, turn the heat to a medium-low setting and pop on a lid. Simmer for 15 mins. Stir once or twice, adding a plash or two more water if its looking a little dry.

While the curry is simmering, finely grate the zest from the lime and cut it into quarters.

After 15 mins, the lentils should be tender and the sauce thickened. Stir in the baby leaf spinach leave to wilt them and sprinkle in the lime zest. Squeeze in the juice from half the lime. Stir and taste, adding more salt or some pepper if you think it needs it.

Divide the rice between a couple of warmed bowls. Spoon in the daal and scatter over the coconut flakes. Serve with a lime wedge each to squeeze over.