Rajma Chawal

1 onion, diced
1 cup cherry tomatoes (or equivalent), diced
3 cloves garlic, minced
1 t each canola oil and olive oil (or whatever you prefer)
1 t red pepper
1 t salt
1 t mdh chana masala (if you're watching salt, you may want to cut down on the other salt you add because this spice blend has some in it), chaat masala is good in here too!
2 15.5 oz cans kidney beans (you can rinse and drain or use the liquid they come in- up to you!)

1/2 cup dry basmati rice
1 1/4 cup water
1/4 t salt
spritz of cooking spray

Add peas or frozen mixed veggies to the rice.

Add turmeric to the rice for fun color.

Add ginger to the rajma. Or add fresh herbs.

Toast the basmati in a little cooking spray over medium heat, add water, bring to a boil, add salt, cook on a simmer for about 20 minutes, until water is evaporated/absorbed, cover and let sit for five minutes. Fluff before serving.

For the rajma,
brown the onions in the oil over medium heat, add the garlic and tomatoes, and cook until a thick paste-like consistency, about 10 minutes. Add salt and pepper (to taste) and channa masala, if using. Add in two cans of kidney beans (if you drain them, make sure you add water back in so there's 'sauce'). Bring to a boil and simmer until ready to serve!

Makes 4 servings!