Indian Rajma-Style Beans with Jeera Rice

Ingredients

• 3/4 cup Dried kidney beans (rajma)
• 3 cups Water (for soaking/boiling)
• 1/2 medium Onion
• 1 medium Tomato (chopped)
• 1 tbsp Ginger-garlic paste
• 1 tsp Cumin seeds (jeera)
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder
• 1/4 tsp Garam masala
• 3/4 tsp Salt
• 1 tbsp Cooking oil
• 1/2 cup Basmati rice
• 1/2 tsp Whole cumin seeds (for rice, jeera)
• 1 cup Water (for rice)
• 1 tbsp Fresh cilantro (chopped)(optional)

Instructions

1. 1

   Soak the kidney beans in water for at least 8 hours (or overnight). Drain and rinse. In a pot, add beans with 3 cups water and bring to a boil; reduce to a simmer and cook until tender, about 35–40 minutes. Drain any excess water and set aside.

2. 2

   While the beans cook, prep the aromatics: finely chop the onion and chop the tomato. In a pan, heat oil over medium heat, add cumin seeds, and let them sizzle for 10–15 seconds. Add onion and cook until soft, 5–7 minutes.

3. 3

   Stir in ginger-garlic paste, turmeric, red chili powder, ground cumin, and ground coriander; cook for 30–60 seconds. Add chopped tomato and salt; simmer until the mixture thickens, about 6–8 minutes.

4. 4

   Add the cooked kidney beans to the tomato-onion gravy. Simmer together for 10–15 minutes, stirring occasionally, until the gravy coats the beans. Finish with garam masala and adjust salt if needed.

5. 5

   For the jeera rice: rinse basmati rice. In a small pot, heat a little oil (or use a splash of the same pan if available), add whole cumin seeds, then add rice and water. Bring to a boil, cover, and cook on low until the rice is tender and water is absorbed, about 10–12 minutes. Fluff with a fork.

6. 6

   Serve the rajma-style beans over jeera rice. Top with cilantro if desired.