Kitchari with Pea & Green Bean Curry - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 cup basmati rice
• ¼ cup split black dal (lentils)
• 1 tablespoon ghee
• 2 cups water
• ¾ teaspoon salt
• FOR THE PEA & GREEN BEAN CURRY
• 1 tablespoon oil
• ¾ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon chilli powder or Kashmiri chilli powder
• ½ teaspoon ground paprika
• ¼ teaspoon ground turmeric
• a good grind of black pepper
• ½ teaspoon salt
• ½ x 400g can whole tomatoes
• 1 tablespoon tomato paste
• 250g fresh (or frozen) green beans
• ½ cup peas
• 1 cup plain unsweetened yoghurt
• 1 cup water
• 1 tablespoon gram (chickpea) flour
• 3-4 fresh curry leaves
• ½ teaspoon chilli powder
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• 1 teaspoon tomato paste
• 1 tablespoon water
• fried curry leaves, to garnish