Soak the beans and chickpeas separately overnight, in 6 cups of cold water.
Rinse and discard water.
Place the beans and chickpeas in separate pots with three cups of fresh cold water. Bring to the boil and then simmer until beans are tender. Do not add salt.
Drain, reserving some of the cooking liquid.
Heat ghee in a sauce and sweat the onions until soft and translucent.
Add a pinch of salt.
Add the garlic, ginger, chilli and turmeric and heat through.
Now add the beans and chickpeas and asafoetida and then the coconut cream. Simmer to reduce the cream.
Meanwhile heat up the ghee and once smoking, add the mustard seeds, allow to crackle and then add the remaining spices.
Pour tempering spices and ghee into chickpea and borlotti beans and finally toss in the spinach to wilt.
Add some chopped coriander and season to taste with salt.