Mixed Bean Masala
- 1 Whole Onion
- 2 Cloves Garlic
- 1 Teaspoon Ground Ginger
- 2 Tablespoons Vegetable Oil
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Garam Masala
- 1/2 Teaspoon Ground Coriander
- 1/2 Teaspoon Salt
- 28 Ounces Chopped Tomatoes
- 30 Ounces Canned Beans, Drained and Rinsed
- 2 Tablespoons Cilantro, Chopped
Fragrant Yellow Rice
- 2 Cups Jasmine Rice
- 2 Cups Water
- 1 Whole Bay Leaf
- 1 Whole 2 Inch Piece of Cinnamon Stick
- 1/4 Teaspoon Ground Cloves
- 3/4 Teaspoon Turmeric
- 1 Teaspoon Salt
- 2 Tablespoons Butter
- Roughly chop the onions and garlic. Add the ginger and process in a food processor or blender until a smooth paste forms, adding a spoon of 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.
- Rinse the rice 2 or 3 times and drain. Add the rice, water, bay leaf, cinnamon, cloves, turmeric and salt to a medium size pot and bring to a boil over medium-high heat.
- Cover, turn the heat to low and cook for 10 minutes.
- Remove pot from heat and let sit, still covered, for 10 minutes. Uncover and remove the bay leaf, cinnamon stick and cloves. Add butter and stir.
- Serve bean mixture on top of rice. Enjoy!
Serve with yogurt, cilantro, and fresh chilies or red pepper.