Rajma Rice Bowl with Cucumber Raita

Classic kidney bean curry served over fluffy basmati rice, accompanied by a refreshing cucumber raita.

Ingredients

• 1 cup dried Kidney Beans (Rajma)
• 1 cup Basmati Rice
• 2 cloves, minced Garlic
• 1 tsp each Seasonings (Garam Masala, Chili Powder)
• 1/2, grated English Cucumbers
• 1/2 cup Yogurt
• 1 Bay Leaf
• 1 inch Cinnamon Stick

Instructions

1. Soak kidney beans overnight. Cook with a bay leaf and a cinnamon stick in a pressure cooker or pot until tender. This can take about 45 minutes to 1 hour in a regular pot, or about 20-25 minutes in a pressure cooker.
2. Sauté garlic, then add garam masala, chili powder, and salt. Sauté for another minute to release their aromas.
3. Add cooked kidney beans along with some of the cooking liquid to the pan. Simmer for about 15-20 minutes, allowing the flavors to meld together. If the curry becomes too thick, add a little more water.
4. Cook basmati rice according to package instructions. For extra flavor, you can add a bay leaf while the rice is cooking.
5. For raita, mix grated cucumber with yogurt and a pinch of salt. You can also add finely chopped cilantro or mint for added freshness.
6. Serve rajma over rice with a side of cucumber raita. Garnish with fresh cilantro or a dollop of yogurt on top, if desired.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 20 mins

Cook Time: 30 mins

Serving Size: 2

Meal Type: lunch