By Cassondra Lea
Rajma Dal
4 steps
Prep:10minCook:15min
Adapted from Dinnerly
Updated at: Fri, 13 Sep 2024 21:14:12 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
47
High
Nutrition per serving
Calories922.6 kcal (46%)
Total Fat34.7 g (50%)
Carbs96.3 g (37%)
Sugars7.9 g (9%)
Protein57 g (114%)
Sodium2469 mg (123%)
Fiber13.5 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspgarlic
minced
10 ozdry rice
2 Tbspoil
2 cupswater
1 tspsalt
0.5 ozcilantro
finely chopped
1yellow onion
diced
2 Tbspcurry powder
or garam masala
1can fire-roasted diced tomatoes
2 canskidney beans
undrained
1 tspminced garlic
1 Tbspoil
pepper
to taste
Optional
Instructions
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!
Notes
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Delicious
Easy
Go-to
Under 30 minutes
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