Indian Rajma (Kidney Beans) with Jeera Rice

Ingredients

• 3/4 cup Dry kidney beans (rajma)
• 4 cups Water (for soaking/cooking)
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, chopped (or crushed)
• 1.5 tbsp Ginger-garlic paste
• 1.5 tbsp Olive oil (or any neutral oil)
• 1 tsp Ground cumin (jeera)
• 1 tsp Ground coriander
• 1/2 tsp Turmeric
• 1/2 tsp Red chili powder
• 1/2 tsp Garam masala
• 3/4 tsp Salt
• 2 tbsp Fresh cilantro, chopped(optional)
• 3/4 cup Basmati rice
• 1 tsp Whole cumin seeds
• 1.5 cups Water (for rice)
• 1 tbsp Lemon juice(optional)

Instructions

1. 1

   Prep (15 minutes): Rinse kidney beans and soak in water for at least 6–8 hours (or overnight). Chop onion and tomatoes; measure spices and rice.

2. 2

   Cook beans (about 25–30 minutes): Drain soaked beans. In a pot, add beans and 3 cups fresh water. Bring to a boil, then reduce to a simmer and cook until tender (about 25–30 minutes). Keep an eye on water level; add a splash if needed.

3. 3

   Make rajma gravy (about 10–15 minutes): In a separate pan, heat oil over medium heat. Add onion and cook 5–7 minutes until soft and lightly golden. Add ginger-garlic paste and cook 30–60 seconds. Stir in turmeric, coriander, red chili powder, and salt, then add tomatoes. Cook 5–7 minutes until the mixture thickens.

4. 4

   Combine: Add cooked beans (with a little of their cooking liquid) to the tomato-onion gravy. Simmer 5–8 minutes, stirring occasionally. Stir in garam masala. Adjust salt and consistency with bean liquid if needed.

5. 5

   Jeera rice (about 10–12 minutes, while rajma simmers): Rinse basmati rice. In a saucepan, heat 1 tsp oil (from the oil budget) and toast whole cumin seeds for 10–15 seconds. Add rice and water, bring to a boil, then cover and simmer until rice is tender and water is absorbed (about 10–12 minutes). Fluff with a fork; add lemon juice if using.

6. 6

   Serve: Spoon rajma over jeera rice. Top with cilantro if desired.