Mixed Bean Masala with Fragrant Yellow Rice

Prep: 15 mins

Cook: 40 mins

Difficulty: Easy

Servings: 4 Servings

My stepdad brought Indian home cooking into my life. He and my mother had been high school sweethearts, American students at an international school in the foothills of the Himalayas where my stepdad had grown up, stuffing himself on dal and pappadums throughout childhood and cultivating a lifelong craving for fragrant vegetarian curries. Thanks to him and to recipes like this mixed bean masala, it’s a craving I now share. Quick, healthy and economical, it’s an easy recipe to double and freeze in preparation for chilly winter nights, when the scent of onion, ginger and spices bubbling on the stove will warm up the whole house.

Ingredients

1 onion
2 cloves garlic
1 -inch piece of ginger, peeled
1 tablespoon water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon salt (more if canned tomatoes are unsalted)
1 28-ounce can chopped tomatoes
2 15-ounce cans beans, drained and rinsed
2 tablespoons cilantro, coarsely chopped, plus more for serving
Chopped fresh chilies or red pepper flakes to taste (optional)
Fragrant Yellow Rice, for serving (recipe below)
Plain yogurt, for serving (optional)

Instructions

Roughly chop the onions, garlic and ginger. Process in a food processor or blender until a smooth paste forms, adding up to 1 tablespoon water if needed.
Heat the oil in a large saucepan over medium heat and add the cumin, garam masala and coriander. Fry the spices for 1 to 2 minutes, stirring frequently, until fragrant. Add the onion-ginger paste and cook for another 2 minutes, stirring, until most of the added water has evaporated. Add the salt, tomatoes, beans, cilantro and chilies or pepper flakes, if using. Bring to a boil and lower heat. Simmer uncovered 30 minutes, stirring occasionally. Taste and adjust seasoning. Garnish with additional chopped cilantro and serve over rice, with a dollop of yogurt on the side.