Indian Rajma (Kidney Bean) & Jeera Rice

Ingredients

• 1 can 15 oz kidney beans (rajma), cooked or canned (drained and rinsed)
• 1/2 medium onion, finely chopped
• 1/2 cup tomatoes, chopped (or crushed)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp cumin seeds (jeera)
• 1 tsp cumin powder
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 3/4 tsp salt
• 2 tbsp vegetable oil
• 3/4 cup water
• 3/4 cup basmati rice
• 1/2 tsp cumin seeds (for rice)
• 1 bay leaf (optional)(optional)
• 1 tbsp lemon juice (optional, to finish)(optional)

Instructions

1. 1

   Prep (15 min): Drain and rinse the kidney beans. Chop the onion and tomatoes, mince the garlic, and grate the ginger.

2. 2

   Start the jeera rice: Rinse basmati rice. In a pot, heat 1 tbsp oil, add cumin seeds (and bay leaf if using), then add rice and stir for 30 seconds. Add 1 1/2 cups water and a pinch of salt, bring to a boil, cover, and simmer until tender (about 15 minutes).

3. 3

   Make the rajma gravy: In a separate pan, heat remaining 1 tbsp oil. Add cumin seeds, then sauté onion until soft (about 5 minutes). Add garlic and ginger and cook 30 seconds. Stir in turmeric, coriander, cumin powder, red chili powder, and salt for 30 seconds, then add tomatoes and cook until slightly thickened (about 3 minutes).

4. 4

   Simmer: Add kidney beans and 3/4 cup water to the gravy. Simmer uncovered, stirring occasionally, until the gravy thickens and flavors meld (about 25 minutes). Stir in garam masala and lemon juice (optional) to finish.

5. 5

   Serve: Spoon rajma over jeera rice and serve hot.