Indian Rajma-Style Beans with Basmati Rice

Ingredients

• 3/4 cup kidney beans (rajma), dried
• 3 cups water (for soaking/cooking)
• 1/2 cup basmati rice
• 1/2 medium onion, finely chopped
• 1/2 cup tomatoes, chopped (or canned)
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1/4 tsp chili powder (or to taste)(optional)
• 3/4 tsp salt
• 1 tbsp vegetable oil
• 1 tbsp cilantro, chopped (optional garnish)(optional)

Instructions

1. 1

   Prep (about 12 minutes): Rinse the kidney beans. If using dried beans, soak them in water for at least 8 hours (or overnight), then drain. Chop the onion and tomatoes, and grate the ginger and mince the garlic.

2. 2

   Cook the rice (about 12 minutes, overlaps with beans): Rinse basmati rice, then cook with 1 cup water and a pinch of salt until tender (about 10–12 minutes). Keep covered to steam.

3. 3

   Cook the beans (about 28 minutes): In a pot, add soaked/drained beans and 2 cups water. Bring to a boil, then reduce to a simmer and cook until beans are tender (about 25–30 minutes). Drain any excess water if needed.

4. 4

   Make the rajma-style masala (about 20 minutes, overlaps with beans): In a separate pan, heat oil over medium heat. Sauté onion until soft (about 5 minutes). Add ginger and garlic and cook 1 minute. Stir in turmeric, cumin, coriander, chili powder (if using), and salt; cook 30 seconds.

5. 5

   Simmer with tomatoes and thicken (about 15 minutes): Add tomatoes to the onion-spice mixture and cook until they break down (about 5–7 minutes). Add the cooked beans (with a splash of bean cooking liquid if needed) and garam masala. Simmer, stirring occasionally, until the gravy thickens (about 10–15 minutes).

6. 6

   Serve: Spoon the thick beans over the basmati rice. Garnish with cilantro if desired.