Beans and rice are a staple combination in most cuisines—and this protein-packed vegetarian dish has been a repeat in my kitchen over the years.
My standard recipe is in my cookbook, With Love & Masalas. In that version, we cook down beans with a blend of fresh ingredients and dried seasonings for a zingy, warm, spicy result. In this version, our new (limited edition!) Masala Simmer Sauce cuts down the ingredient list and shortens the cooking time without compromising on flavor—so you can get dinner on the table in 30 minutes!
Serve it with white rice and a crunchy kachumber salad (page 47 of my cookbook), and you’ve got a comforting midweek meal or celebratory vegetarian option.
It's deep in flavor, the beans are wholesome, and the final dish delights with a balance of heat, salt, sweet, and tart.
Rajma with Masala Simmer Sauce
Course: Main
Serves: 4-6
Prep Time: 15 minutes
Cooking Time: 15-20 minutes
Masalas: Garam Masala
Barkha’s heat index: 3-4 (from 1-5, with 5 being only moderately spicy)