Eat like royalty with this low fat spicy dal tarka recipe from Prince Charles’ favourite restaurant

Mix both the dry lentils together, wash thoroughly and leave to soak in cold water for about 25 minutes.

Boil the 700ml of water in a saucepan. When the water has boiled, drain the lentils and add them to the boiling water together with the turmeric and salt.

Cook the lentils for a good 20-25 minutes on a medium heat with the lid on the saucepan, sitrring occasionally in between.

When the water has reduced by half and the lentils have thickened take off the heat and leave to one side.

In a pan, make the tarka for the lentils by firstly heating up the oil on a medium heat.

Sizzle the cumin in the oil until it darkens.

Add the chopped onions to the pan and cook for about three minutes or until golden.

Add the ginger, chilli paste and chopped tomatoes and baby spinach to the pan with the red chilli powder and turmeric. Cook for a final 4-5 minutes and remove from the heat.

Put the saucepan with the lentils in back on to the heat and add the tarka (medium heat).

Add the eight tablespoons of water to the lentils, together with the garam masala, dried fenugreek leaves and fresh coriander. Cook for two more minutes then serve.