Rajma Chawal

Ingredients

• 2 tablespoons vegetable oil
• ½ teaspoon cumin seeds
• 1 whole medium yellow onion, thinly sliced
• 3 whole medium tomatoes, diced
• 4 whole garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ¾ teaspoon red chili powder
• ½ teaspoon garam masala
• 2 cans (15 oz each) canned kidney beans, drained and rinsed
• 1 cup low-sodium vegetable broth
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1.5 cups basmati rice
• 2.5 cups water
• ½ teaspoon kosher salt
• 1 whole bay leaf
• ¼ cup fresh cilantro leaves, chopped
• 1 whole lime

Instructions

1. 1

   Measure out 1.5 cups basmati rice into a fine-mesh strainer and rinse under cold running water, gently stirring with your fingers, until the water runs mostly clear — this removes excess starch so the rice cooks up fluffy and separate.

2. 2

   Dice 3 medium tomatoes into 1/2-inch chunks. Peel and mince 4 garlic cloves. Grate a 1-inch piece of fresh ginger on a microplane. Slice 1 medium yellow onion into thin half-moons. Have all spices measured and within arm's reach.

3. 3

   In a 2-quart heavy-bottomed saucepan, bring 2.5 cups water to a boil over medium-high heat with 0.5 teaspoon kosher salt and 1 bay leaf. Add the rinsed 1.5 cups basmati rice, stir once, and return to a boil.

4. 4

   Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 18 minutes without lifting the lid — steam must remain trapped inside to cook the rice evenly. You should hear a very gentle sizzle, not aggressive bubbling.

5. 5

   Turn off the heat and let the covered rice rest for 5 minutes — carryover heat continues to gently cook the grains. Fluff with a fork just before serving.

6. 6

   While the rice cooks, set a 12-inch heavy-bottomed saucepan over medium heat. Add 2 tablespoons vegetable oil and wait 30 seconds until it shimmers. Add 0.5 teaspoon cumin seeds and listen for them to pop and crackle — about 20-30 seconds. This blooms the spices' flavor.

7. 7

   Add the sliced onion and sauté, stirring frequently, until the edges turn golden-brown and the onion becomes very soft and sweet, about 6-7 minutes. You should smell rich caramelized onion. Do not rush this step — it builds the curry's flavor foundation.

8. 8

   Add the minced 4 garlic cloves and grated ginger. Stir constantly for 30-40 seconds until fragrant — if the mixture starts to stick to the pan bottom, add a splash of water. You want an even, light brown paste.

9. 9

   Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon turmeric powder, 0.75 teaspoon red chili powder, and 0.5 teaspoon garam masala. Stir continuously for 20-30 seconds so the spices cook in the oil rather than burn — you'll smell a warm, toasted aroma.

10. 10

    Add the diced 3 tomatoes and stir well. Cook, stirring occasionally, until the tomatoes break down and form a thick, jam-like sauce, about 5-6 minutes. The oil should begin separating slightly on the sides of the mixture — this is the sign the sauce is ready.

11. 11

    Add the two drained and rinsed 15 oz cans of kidney beans and 1 cup low-sodium vegetable broth. Stir to combine, then increase the heat to medium and bring to a gentle simmer.

12. 12

    Once simmering, reduce the heat to medium-low and cook, stirring occasionally, for 8-10 minutes. The curry should thicken slightly and the beans will soften further. Taste a spoonful and adjust seasoning — add 0.5 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper, stirring to combine.

13. 13

    Spoon the fluffy basmati rice into shallow bowls, creating a slight well in the center. Ladle the hot rajma (beans and sauce) over the rice — aim for an even mix of beans and sauce.

14. 14

    Garnish each bowl with a generous handful of fresh cilantro leaves and a squeeze of lime juice. Serve immediately while the rice is steaming and the rajma is hot.

Tools you’ll need

• fine-mesh strainer
• 2-quart heavy-bottomed saucepan with tight-fitting lid
• 12-inch heavy-bottomed saucepan
• microplane
• fork
• measuring spoons
• measuring cups
• wooden spoon

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