Rajma Dal

Adapted from Dinnerly

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 tablespoons oil and 2 teaspoons garlic in a medium saucepan over medium. Cook until fragrant, about 1 minute. Add rice; toast until fragrant, about 1 minute. Add 2 cups water and 1 teaspoon salt, and half of the cilantro. Bring to a boil. Cover and cook over low heat until water is absorbed, about 17 minutes. Cover to keep warm off heat.

Step 2

Meanwhile, in a large saucepan, heat 2 tablespoons oil over medium-high. Add onions and cook until browned, 6–8 minutes. Add curry powder and 2 tablespoons oil. Cook, stirring, until fragrant, 30 seconds.

Step 3

Add tomatoes, beans and their liquid, 2 teaspoons salt, and ¼ teaspoon pepper. Cover and bring to a boil. Reduce heat to medium-high and cook, partially covered, until tomatoes have softened and liquid has reduced by about half, 9 minutes.

Step 4

Meanwhile, in a small bowl, combine remaining cilantro and garlic, ¼ teaspoon salt, 1 tablespoon oil, and a few grinds of pepper. Stir into curry off heat. Season to taste with salt and pepper (if too thick, add 1 tablespoon of water at a time). Fluff rice with a fork. Serve rajma dal over garlic rice. Enjoy!