Indian Rajma (Kidney Beans) with Steamed Rice

Ingredients

• 3/4 cup kidney beans (rajma), dried
• 3 cups water (for soaking/cooking beans)
• 1/2 cup onion, finely chopped
• 1 cup tomatoes, chopped (or crushed)
• 1 tbsp ginger-garlic paste
• 1 tbsp cooking oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 3/4 tsp salt
• 2 tbsp fresh cilantro, chopped(optional)
• 3/4 cup steamed rice (basmati or long-grain), uncooked
• 1.5 cups water (for cooking rice)

Instructions

1. 1

   Rinse the dried kidney beans. Soak in water for at least 8 hours (or overnight), then drain and rinse.

2. 2

   In a pot, add oil and sauté chopped onion until softened, about 5 minutes. Add ginger-garlic paste and cook for 1 minute.

3. 3

   Stir in cumin, coriander, turmeric, and red chili powder; cook for 30 seconds. Add tomatoes and salt, and simmer until the mixture thickens, about 8 minutes.

4. 4

   Add the soaked beans and 3 cups water. Bring to a boil, then reduce to a simmer and cook until beans are tender and the gravy thickens, about 25 minutes. Stir occasionally and add a splash of water if needed.

5. 5

   Stir in garam masala and simmer for 2 minutes. Turn off heat and fold in cilantro if using.

6. 6

   While the rajma simmers, cook the rice: rinse rice, add to a pot with 1.5 cups water, bring to a boil, cover, and simmer until tender, about 15 minutes. Fluff and serve rajma with steamed rice.