Rinse the lentils thoroughly until the water runs clear. Add them to a medium-sized pot with the vegetable stock, turmeric, chilli flakes, and sea salt flakes. Stir to combine.

Bring to the boil over a high heat, then reduce to medium and simmer for around 25 minutes or until the lentils have softened, stirring occasionally.

While the lentils cook, heat the vegetable oil in a medium frypan over medium heat. Add the grated onion, garlic, and ginger. Fry for 2 minutes, until fragrant, stirring as necessary.

Add the second lot of turmeric, mustard seeds, cumin seeds, fennel seeds, coriander seeds, and an extra pinch of turmeric to the pan. Stir and fry for about 2 minutes until the spices are fragrant and the seeds start to pop.

Tip the chopped tomatoes into the spice mixture and stir through. Leave to simmer for 3 minutes.

Pour the spice mixture into the pot of lentils. Stir to combine and let it simmer for another 10 minutes to deepen the flavours.

Add the baby spinach and chopped coriander to the pot. Stir through and cook for 2 minutes until the spinach is wilted.

Heat a non-stick pan over medium heat with a little oil. Fry the halloumi for 1–2 minutes on each side, or until golden and crisp.

Spoon the dal over basmati rice. Top with strips of fried halloumi, a sprinkle of chopped coriander, and thinly sliced green chilli if you like extra heat.