Rajma Chawal

Indian · 45 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 cans (800 g) canned red kidney beans
• 1.5 cups basmati rice
• 1 large yellow onion
• 400 g canned crushed tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 2 tbsp neutral oil

Method

1. Cook rinsed basmati in 3 cups salted water, covered, 12 minutes; rest off heat.
2. Saute chopped onion in oil over medium heat 7 minutes until golden, add ginger-garlic paste and cook 1 minute.
3. Stir in cumin and coriander, then add crushed tomatoes and cook 8 minutes until oil separates.
4. Add drained beans with 1 cup water, mash a handful to thicken, and simmer 12 minutes.
5. Finish with garam masala and salt; serve over the rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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