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)
Ingredients
3 Tbsp neutral cooking oil
1 tsp cumin seeds
1 cup finely chopped onions
1 tsp finely chopped garlic (or garlic paste)
1 tsp finely chopped fresh ginger (or ginger paste)
½ tsp seeded and finely chopped serrano chili
1 jar Masala Simmer Sauce (8oz)
1 tsp salt, plus more to taste
1 tsp sugar
2 15-oz cans of dark kidney beans, strained, with liquid reserved
1 tsp fresh lemon juice
¼ cup chopped fresh cilantro (leaves and tender stems)
1 tsp Garam Masala
Method
Set a large sauté pan or medium heavy-bottomed pot on medium heat. Add the oil and warm until it shimmers. Add the cumin seeds and let them sizzle until they release their fragrance—about 1 minute.
Stir in the chopped onions and cook, uncovered, until a light translucent brown— 3-4 minutes.
Stir in the ginger, garlic, and serrano chili and cook until soft—about 2 minutes.
Reduce the heat to low. Add the Masala Simmer Sauce and 1 tsp each of salt and sugar. Allow this to simmer for about 2-3 minutes.
Stir in the strained kidney beans and enough of their liquid (about 1 ½ cup) to thin the sauce a little. (It will reduce as the flavors meld.) Simmer for 10 minutes, stirring occasionally to prevent scorching.
Add the lemon juice. Taste, and add more salt if necessary.
Add the Garam Masala and chopped cilantro. Cover and cook for another 5 minutes so that the flavors disperse. Then serve!