VIKRAM VIJ’S RAJMA CHAWAL
Vij says a good side for Christmas turkey is Rajma Chawal, a kidney bean recipe from the 2011 book, Vij’s At Home: Relax, Honey, by Vikram Vij and Meeru Dhalwala.
Serves: 6
½ cup (125 mL) cooking oil 2 cups (500 mL) chopped onion 2 tbsp (30 mL) finely chopped garlic, about 6 medium cloves 2 tbsp (30 mL) finely chopped ginger 1 ½ cups (375 mL) chopped tomatoes, about 3 medium 1 ½ tbsp (22.5 mL) mild Mexican chili powder 1 tsp (5 mL) turmeric 1 tbsp (15 mL) ground cumin 1 tbsp (15 mL) ground coriander 1 ½ tsp (7.5 mL) salt 1 tsp (5 mL) black pepper, optional 1 tsp (5 mL) ground cayenne, optional ½ cup (125 mL) plain yogurt, stirred, optional 5 to 6 cups (1,250 to 1,500 mL) water (6 for a soupier curry) 3 14-oz cans kidney beans, drained and rinsed 5 to 6 cups (1-1.5 L) cooked white or brown basmati rice
1. Heat oil in a medium pot on medium-high for 30 seconds. Add onion and saute for 8 minutes, or until slightly brown. Add garlic and saute for 2 minutes, then stir in ginger and tomatoes. Add chili powder, turmeric, cumin, coriander, salt, black pepper and cayenne and saute this masala for 5 to 8 minutes, until oil glistens on top.
2. Place yogurt in a small bowl. To prevent curdling, spoon about 3 tbsp (45 mL) of the hot masala into the yogurt. Stir well, then pour yogurt into the pot of masala. Saute for 2 minutes, or until oil glistens again.
3. Add water, stir and bring to a boil on high heat. Add kidney beans, stir and bring to a boil again. Reduce the heat to medium and cook for 3 minutes.
4. Serve the rice and beans buffet-style in separate bowls.