1. Peel and finely chop the onion. Peel and grate the garlic and ginger. Strip the leaves off the cauliflower and chop it into bite-size florets, chopping the stalk to match. Trim the woody ends off the French beans and chop them into small pieces.
2. Melt a generous spoonful of ghee in a large pan or casserole dish over a medium-high heat. Add the black mustard seeds, cumin seeds, ground coriander and turmeric and fry, stirring constantly for 1-2 mins.
3. Add the onion, garlic and ginger and season with a pinch of salt. Fry, stirring often, for 15 mins till the onions cook down and softened. Add splashes of water as the onion cooks to stop the onion catching and burning. Add the onion, garlic and ginger and season with a pinch of salt. Fry, stirring often, for 15 mins till the onions cook down and softened. Add splashes of water as the onion cooks to stop the onion catching and burning.
4. Add the cauliflower and French beans to the pan with a generous splash of water and cook, stirring, for 6-8 mins to soften the veg a little. Meanwhile, rinse the rice well under cold water.
5. Add the rice and lentils to the pan and stir to mix. Pour in 1½ ltrs cold water and drop in the bay leaves. Season with a pinch of salt. Pop a lid on the pan, bring up to the boil, then turn the heat down to low so the pan is just gently simmering. Cook for around 1 hr, stirring occasionally, till the kitchari is thick and has a porridge-like consistency. Keep your eye on the pan and add a splash more water, if it looks like it is getting too dry.
6. When the kitchari is soft and thick, stir in the spinach to wilt it. Add 1-2 tbsp butter, if liked, and stir to melt. Taste and add a pinch more salt, some pepper or a little more butter, if liked. Tear in the fresh coriander and serve in warm bowls.