Tip the lentils into a bowl, cover with cold water and set aside to soak. Fill your kettle and boil it. Rinse the rice under cold water, then 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 right down and gently simmer for 25 mins till the rice has absorbed all the water. Take off the heat and leave the rice in the pan, lid on, to steam for 5-10 mins and finish cooking.

Meanwhile, peel and finely chop the onion. Trim the roots and any ragged greens off the spring onions. Roughly chop the white parts and add to the onions. Finely slice the green parts and set aside. Peel and grate the ginger and garlic.

Warm a large pan on a medium heat and drizzle in 1 tsp oil. Add the onion and white spring onions with a pinch of salt. Cook gently for 10 mins, stirring, to soften and lightly colour the edges.

While the onions cook, coarsely grate the courgettes. Finely grate the zest off the lemon and set the zest aside.

Add the ginger, garlic, 1 tbsp dal spice blend and 2 tsp black mustard seeds to the pan with the onions. Cook for 2 mins, stirring. Drain the lentils, tip them into the pan and stir. Pour in 500ml boiling water. Cover and simmer for 10 mins, stirring now and then.

When the lentils have cooked for 10 mins, add the courgette. Pour in another 200ml boiling water. Pop the lid back on and cook for a further 10 mins, stirring occasionally, till you have a thick dal.

Stir most of the spring onion greens into the dal and squeeze in the juice from half the lemon. Taste and add more salt or lemon juice if you think the dal needs it. Fluff the rice with a fork and divide it between 2 warm plates. Ladle over the dal, and garnish with the lemon zest and remaining spring onion greens to serve.