Indian Rajma Rice Bowl

Ingredients

• 1 cup dry Basmati rice (uncooked)
• 1 can 15 oz (425 g) Kidney beans (rajma, cooked)
• 1 medium Onion
• 1 cup fresh or canned Tomatoes (chopped)
• 3 cloves Garlic
• 1 tbsp grated Ginger
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 tsp Turmeric
• 1/2 tsp Garam masala
• 1/4 tsp Chili powder(optional)
• 3/4 tsp Salt
• 1/4 tsp Black pepper(optional)
• 2 1/2 cups Water
• 1 tbsp Lemon juice(optional)
• 2 tbsp Cilantro (chopped)(optional)

Instructions

1. 1

   Rinse the basmati rice. Cook it with 2 1/2 cups water in a pot (or rice cooker) until tender, about 12 minutes; then cover to keep warm.

2. 2

   While the rice cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, 6–8 minutes.

3. 3

   Add garlic and ginger; cook 30–60 seconds until fragrant. Stir in cumin, coriander, turmeric, garam masala, chili powder (if using), salt, and pepper; cook 30 seconds.

4. 4

   Add chopped tomatoes and simmer 8–10 minutes, stirring occasionally, until the mixture thickens into a masala.

5. 5

   Stir in the drained and rinsed kidney beans. Simmer 10–12 minutes, mashing a few beans to thicken the sauce. Taste and adjust salt; stir in lemon juice if using.

6. 6

   Spoon steamed rice into bowls and ladle the rajma masala over top. Garnish with cilantro if desired and serve.