Indian Rajma-Style Beans and Rice

Ingredients

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

Instructions

1. 1

   Rinse the basmati rice. Cook it with 1 1/2 cups water (or according to package directions) until tender, about 15 minutes; keep warm.

2. 2

   While the rice cooks, heat oil in a pot over medium heat. Add cumin seeds and let them sizzle for 20–30 seconds, then add onion and cook until softened, about 5 minutes.

3. 3

   Add garlic and ginger; cook for 30–60 seconds. Stir in turmeric, ground cumin, ground coriander, chili powder, salt, and black pepper, then add tomatoes and cook 2–3 minutes until the mixture thickens slightly.

4. 4

   Add the drained kidney beans and 1/2 to 1 cup water as needed to make a thick, spoonable gravy. Simmer gently, stirring occasionally, until flavors meld and the sauce thickens, about 20 minutes.

5. 5

   Stir in garam masala (and cilantro/lemon juice if using). Taste and adjust salt/chili. Spoon the rajma-style beans over the rice and serve.