Rajma Masala with Basmati Rice

Ingredients

• 160 gBasmati rice
• 480 gKidney bean
• 400 gTomato
• 20 gTomato paste
• 150 gOnion
• 10 gGarlic
• 15 gGinger
• 15 gRapeseed oil
• 4 gCumin
• 6 gCoriander
• 3 gGaram masala
• 2 gTurmeric
• 2 gChili powder
• 10 gCoriander
• 30 gLemon
• 650 mlWater
• 8 gSalt

Instructions

1. 1

   Wash and cook rice

   • Rinse rice thoroughly until the water runs clear
   • Let the rice rest briefly
   • Bring water to a boil
   • Add rice and simmer gently
   • Let it steam covered and fluff it up
2. 2

   Sauté masala base

   • Finely dice the onion
   • Grate ginger and finely chop garlic
   • Heat the oil
   • Cook onion until translucent
   • Briefly sauté ginger and garlic
3. 3

   Cook spices and tomatoes

   • Toast spices briefly
   • Add tomatoes
   • Reduce until the sauce is thick
   • Stir occasionally to prevent sticking
4. 4

   Simmer the beans

   • Rinse and drain the beans
   • Add beans to the sauce
   • Add water and simmer gently
   • Lightly mash some beans to thicken
   • Season with salt
5. 5

   Finish and serve

   • Stir in lemon juice
   • Roughly chop cilantro
   • Let the curry rest briefly
   • Plate with rice and sprinkle on top