To prepare the pickled red onion, add the sliced red onion and lemon juice to a small bowl. Toss to combine, then leave to pickle while you make the dhal.

Heat a generous tablespoon of coconut oil in a pan on a medium heat. Once hot, add the onion and fry for 8 minutes.

Next add the ginger, half of the sliced garlic, the turmeric, ground coriander, 1 tsp of cumin seeds and the fennel seeds, then fry for 2 minutes.

Add the lentils to a large bowl and rinse them under cold water until the water runs clear.

Then add them to the pan along with 1 litre (4 cups) of hot water straight from the kettle, along with generous pinches of salt and pepper. Bring the pot to a boil, then reduce the heat a little and gently boil for 10 minutes. Then reduce the heat even further and leave the lentils to cook on a low heat for 15 minutes. If the dhal starts to become too dry you can add an extra splash of water.

Meanwhile, pour 1 litre (4 cups) of hot water straight from the kettle into a large bowl. Add the spinach and leave it to wilt for 1 minute.

Then drain the spinach into a colander, rinse it under cold water until the spinach is cold and squeeze out the excess water.

Add the blanched spinach to a blender, along with the cream that has settled at the top of the tin of coconut milk (see notes) and blend until smooth. Once the dhal has finished cooking, pour the green spinach mixture into the pot and stir until fully combined with the lentils. Then taste and season to perfection with salt.

Next, add 2 tablespoons of coconut oil to a separate frying pan. Add 1 tsp cumin seeds and leave to sizzle for a minute. Then add the remaining sliced garlic and fry for a couple of minutes or the garlic is golden brown and the cumin seeds are fragrant. Then stir in the chilli flakes and remove from the heat.

To serve, divide the dhal between bowls then dollop a few spoonfuls of the yoghurt on top. Then drizzle the chilli and garlic oil all over and top with some of the pickled red onion and fresh coriander leaves.