Tip the rice into a large bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain and rinse under cold water. Tip the rice into a small pan. Add 300ml boiling water and a pinch of salt. Bring to the boil. Turn the heat right down, cover and gently simmer the rice for 25 mins till it’s tender and the water is absorbed. Once cooked, let the rice sit in the pan, still covered, till ready to serve. Prepare everything else while the rice is cooking and resting.
Peel and dice the onion. Warm a medium-sized pan over a low heat and add the butter. Cook the onion in the butter for 8-10 mins, stirring now and then, till soft and translucent.
While the onion is cooking, dice the tomato. Peel and grate or finely chop the garlic and ginger. Drain the butter beans and lentils. Rinse under cold water.
Add the tomato, garlic and ginger to the onion. Stir for 1 min. Season with a large pinch of salt. Add 1 tsp each ground cumin, 1/2-1 tsp chilli powder (it's very spicy, so use less or more, depending on how hot you like your food) and turmeric and 2 tsp garam masala. Stir for 1 min.
Add the butter beans and lentils. Pour in 500ml boiling water. Bring to a gentle simmer and cook uncovered for 25 mins. Stir regularly to prevent the daal from catching on the pan.
Fold the spinach leaves through the daal till wilted. Stir in 3 tbsp double cream and taste the daal for seasoning, adding more salt if you want to. Divide the rice between 2 bowls, top with the butterbean daal and serve.