Fill your kettle and boil it. Tip the rice into a large bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy (this is the starch). 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, then turn the heat right down, cover and gently simmer for 25 mins till the rice is tender and the water has been 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 the garlic and ginger and grate or finely chop both. Drain and rinse the butter beans and lentils.

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 and turmeric, ½-1 tsp chilli powder (it's very spicy, so use less or more, depending on how hot you like your food) 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 stop the dal from catching on the bottom of pan.

Fold the baby spinach leaves through the dal to wilt them. Stir in 3 tbsp double cream and taste the dal, adding a pinch more salt if needed. Divide the rice between 2 bowls, top with the butter bean dal and serve.