Kidney Beans and Rice (Rajma Chawal)

From inthekitchenwithkath.com

(Adapted from the recipe in Vij’s at Home: Relax Honey: The Warmth and Ease of Indian Cooking, by Vikram Vij and Meeru Dhalwala)

Serves 6 – 8

½ cup cooking oil (I used light olive oil)

2 cups chopped onion (1 large)

2 tablespoons finely chopped garlic (about 6 cloves)

2 tablespoons finely chopped ginger

1½ cups chopped tomatoes (3 medium) or 1 can (14.5 oz) chopped tomatoes, drained

1½ tablespoons mild Mexican chili powder

1 teaspoon turmeric

1 tablespoon ground cumin

1 tablespoon ground coriander

1½ teaspoon salt

1 teaspoon black pepper

1 teaspoon ground cayenne

½ cup plain yogurt, stirred (optional)

3 cups water (more for a soupier curry)

3 cans (14-oz each) kidney beans, drained and rinsed

5 – 6 cups cooked rice, for serving

1. Measure the chili powder, turmeric, cumin, coriander, salt, pepper, and cayenne into a small bowl so the spices are ready to go.

2. Heat the oil in a large pot over medium heat.

3. Add the chopped onion, and cook, stirring occasionally, until it is starting to turn light brown. This will take 8 – 10 minutes.

4. Add the garlic and cook for about 1 minute.

5. Add the ginger, tomatoes, and the spices in the bowl to the pan. Cook, stirring this masala occasionally, for about 8 minutes, or until the oil has risen to the top.

6. Put the yogurt in a bowl. Add about 3 tablespoons of the masala to the yogurt and stir well.

7. Add the yogurt combination to the pan. Cook for about 2 more minutes.

8. Add the water and the beans. Bring to a boil and cook for about 3 minutes.

9. Serve over rice.