Chop the chilli, ginger, garlic and shallots before you get started. Set a heavy-based saucepan over a medium-low heat and add about a third of the oil. Add two-thirds of the sliced shallots and cook for 4-5 minutes, until soft and golden.

Add the chopped garlic, ginger, chilli and bay leaves and cook for 2-3 minutes, until fragrant. Stir in the ground cumin, turmeric, ground coriander and half of the black mustard seeds. Stir well and add the split peas, chickpeas and the coconut milk.

Next, pour in 150ml of water per serving (you could also use veg stock), season and bring to a simmer. Cover with a lid and cook for 50-60 minutes, or until the split peas are completely soft, stirring every so often to prevent anything from sticking to the bottom of the pan. If it's a little thick for your liking, add a touch more water. The consistency of dahl can really vary depending on preference; ideally, it should be looking for the consistency of a loose puree or a thick soup.

Whilst the dahl is cooking, make the Tarka. Heat the remaining oil in a small frying pan set over a medium heat. Once hot, add the remaining shallots and fry for 2 minutes until they start to crisp, then add the cumin seeds and black mustard seeds. You can also add a split green chilli if you like a little more heat. Fry until they start to pop, about 1 minute.

Once the dahl is cooked remove the bay leaves and stir in the baby spinach and the juice of a lemon, followed by the Tarka. Scatter over the chopped coriander and serve with coconut yoghurt and chappatis (if using).