Sophie's dhal with lemon and saffron spiced rice

Ingredients

For the garam masala

• 1 tsp yellow mustard seeds

• 1 tsp cumin seeds

• 4-5 whole cloves

• 1 tsp coriander seeds

• ½ tsp ground cinnamon

• 4-5 cardamom pods, seeds only

• ½ tsp turmeric

For the sweet potatoes

• 2 sweet potatoes, roughly chopped

• 3 tbsp sunflower oil

• Sea salt and freshly ground black pepper

• 1 onion, peeled, sliced

• 1 red chilli, seeds removed, sliced

• 5cm/2in piece fresh root ginger, peeled, cut into matchsticks

• 3 garlic cloves, peeled, sliced

For the rice

• 300g/10½oz basmati rice, rinsed

• 455ml/16fl oz cold water

• Knob of butter

• Pinch saffron strands

• 5 cardamom pods

• 1-2 cinnamon sticks

• 1-2 star anise

• Sea salt, to taste

• 1 lemon, zest only, juice of ½

For the dhal

• 500g/1lb 2oz red lentils

• Pinch turmeric

• Pinch asafoetida

• 2 bay leaves

• 2 large handfuls spinach

To serve

• Small bunch fresh coriander, leaves only, chopped