Tip the lentils into a large bowl and cover with cold water. Set the lentils aside to soak. Fill and boil your kettle.

Rinse the rice under cold water and tip into a small pan. Add 200ml 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, 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 on 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 (see out tip for stain-free beetroot prep). Peel and grate or finely chop the garlic and ginger.

Stir the beetroot, garlic and ginger into the veg. Tip in 1 tbsp dal spice blend, stir and cook for 1 min.

Drain the lentils and tip them into the pan. Add 500ml hot water from the kettle. Cover and bring to the boil, then turn the heat down and simmer for 20 mins till the lentils are thick. Stir every so often and if the dal seems to be drying out too quickly, add a splash more water.

Add the baby leaf spinach to the dal. Gently stir for 2-3 mins till the spinach has wilted. 8 Taste the dal and add a pinch more salt or pepper if you think it needs it. Fluff the rice with a fork and scoop it into a couple of warm bowls. Ladle over the beetroot dal and serve dolloped with 1 tbsp yogurt each.