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.