Red Kidney Bean Curry with Rice Rajmah Chawal

A flavorful and comforting dish, this red kidney bean curry served with rice, known as Rajmah Chawal, is a popular vegetarian meal in many Indian households. The hearty beans are simmered in a fragrant tomato-based sauce infused with aromatic spices, resulting in a deliciously satisfying dish.

Ingredients:

• 1 cup dried red kidney beans, soaked overnight and drained


• 2 tablespoons vegetable oil


• 1 large onion, finely chopped


• 3 cloves garlic, minced


• 1 tablespoon grated ginger


• 1 green chili, minced


• 1 teaspoon ground coriander


• 1 teaspoon ground cumin


• 1/2 teaspoon turmeric


• 1/2 teaspoon cayenne pepper


• 1 teaspoon garam masala


• 1 can 14


• 5 ounces diced tomatoes


• 2 cups water


• Salt, to taste


• 2 cups cooked rice, for serving


• Fresh cilantro leaves, for garnish

Instructions:

In a large pot, heat the vegetable oil over medium heat

Add the chopped onion and cook until softened, about 5 minutes

Stir in the minced garlic, grated ginger, and minced green chili, and cook for another 2 minutes

Add the ground coriander, ground cumin, turmeric, cayenne pepper, and garam masala

Cook for 1 minute, stirring constantly

Add the soaked and drained red kidney beans, diced tomatoes, and water to the pot

Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender

Season the curry with salt, to taste

Serve the red kidney bean curry over cooked rice, garnished with fresh cilantro leaves