Kitchari with Pea & Green Bean Curry

This is one of my absolute favourite curry combinations. I have a meat version in my first cookbook My Indian Kitchen. I love this vegetarian version, too. It’s my hug in a bowl. Once cooked, the plating is important. You start with the kitchari, add the pea and green bean curry, and then lashings of the yoghurt curry sauce. So good.

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Instructions

1.	KITCHARI
2.	Soak the rice and lentils together in water for 20-30 minutes.
3.	Drain then wash until the water runs clear after draining.
4.	In a lidded saucepan, heat the ghee and add the rice and lentils.
5.	Cook for a couple of minutes and then add the water and salt.
6.	Bring to a boil and then reduce the heat to its lowest setting, cover and leave to cook for approximately 15 minutes.
7.	All the water should have evaporated and the rice should be cooked.
8.	CURRY
9.	Heat oil in a saucepan over a medium-high heat.
10.	Add all the spices and salt; stir and quickly add the tomatoes and paste (you don’t want the spices to burn).
11.	Turn the heat to low and pop the lid on. Cook for 8-10 minutes.
12.	Top and tail the green beans (you can microwave them for 5-6 minutes so they cook quicker, if you wish).
13.	Add the green beans and then the peas to the curry.
14.	Cook over a low heat until the beans and peas are cooked. Set aside.
15.	YOGHURT CURRY SAUCE
16.	In a bowl, whisk together the yoghurt, water and gram flour. Set aside.
17.	Heat the oil in a saucepan and add the curry leaves, then add all the spices, salt, tomato paste and the water. Cook for a couple of minutes.
18.	Add the yoghurt mixture and cook for 6-7 minutes, stirring all the time. The sauce should turn a lovely golden colour.
19.	To serve, plate your kitchari, top with the pea and green bean curry and then pour over the yoghurt sauce.
20.	Garnish with fried curry leaves.