Tip the lentils into a pan. Tip the rice into a separate pan. Pour enough cold water into both pans to cover the lentils and rice. Leave them to soak while you prepare the veg.
Peel and slice the onion. Peel and grate the garlic and ginger. Finely slice the mushrooms.
Drain the rice. Warm the pan over a medium heat. Add ½ tbsp oil and the mushrooms. Season. Stir and
fry for 5-8 mins till golden. Add the rice and 350ml boiling water. Cover. Simmer over a very low heat for
20-25 mins till all the water has been absorbed.
Meanwhile, drain the lentils and leave them in the sieve. Warm ½ tbsp oil in the empty lentil pan. Add half the ginger, garlic, a pinch of chilli powder and 1 tsp of the turmeric. Stir and fry for 30 secs. Add the soaked
lentils and 500ml boiling water.
Season with a pinch of salt and pepper. Pop the lid on the pan. Bring to the boil. Turn the heat down.
Cover. Simmer for 10-15 mins till the lentils are soft and thick but still a little soupy. Keep your eye on the
pan. Stir every so often so they don’t catch and burn.
Add more water if they need it.
Warm ½ tbsp oil in a frying pan over a medium heat. Add the sliced onion. Stir and fry for 8-10 mins
till golden. When the rice has absorbed all the water, take off the heat. Set aside, lid on, for 5 mins
to finish cooking.
Add the rest of the garlic, ginger and a pinch of chilli powder to the onion with 1 tsp each of the
cumin and fennel seeds. Stir and fry for 1 min. Take off the heat.
Stir the spinach into the cooked mushroom rice so it wilts. Serve the rice with the daal, topped with
the spiced fried onions.