Fill your kettle and boil it. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 25 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

Peel and dice the onion. Warm a medium-sized pan on 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 cooks, dice the tomato. Peel the garlic and ginger and grate or finely chop both. Drain and rinse the butter beans and lentils.

Add the garlic and ginger to the onions and stir well to combine. Season with a pinch of salt. Add 1 tsp each ground cumin and turmeric, ½-1 tsp chilli powder (it's 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 chopped tomato, butter beans and lentils to the pan. 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 leaf spinach 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 warm bowls or plates, top with the butter bean dal and serve.