Dried kidney beans are picked over and soaked overnight, cooked, drained and simmered with fire-roasted tomatoes, onions, garlic, ginger, chiles and toasted whole spices. Served over a bed of Indian-spiced, aged basmati rice, this dish totally rocks the taste buds while remaining inexpensive and easy to prepare..
For the Rajmah, I adapted a recipe from Smitten Kitchen, while the cardamom and cinnamon-scented rice preparation comes from Simply Recipes. In the latter case, you can simply substitute olive oil for the ghee to suit your vegan needs. Both recipes are seriously delicious just as they are.
This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health