rajma (healthy indian kidney bean stew) with basmati rice | Mise

my go-to healthy weeknight indian meal is your first recipe of the week!

In every Blue Zone region, beans are a key part of the diet. I eat so many beans, I think I might live forever. And Rajma is probably the culprit…

Welcome to your first recipe of my new weekly series Mise where I share a grocery list and two healthy, plant-based recipes for you to enjoy during the week.

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If you’re a little late to the party not to worry — your grocery list can be found here.

Rajma is one of my favorite Indian dishes. It’s a kidney bean stew that’s full of plant-based protein and healthy, warming spices! Rajma is an extremely common dish in Northern India and I was inspired to make my own version of it years ago after a trip to India, where the smooth & kidney beans hanging out in a tangy + spicy tomato curry with fragrant aromatics lived rent free in my head for too long to be considered normal. It’s truly one of the best, most simple dishes (and I mean that). Not to mention, beans are so affordable that it’s such a great staple to have on the weekly (helloooooo we love a canned bean).

I like to pair mine with basmati rice, cooked in the way my mom taught me (the best rice hack on earth)! It’s simple to make, SO flavorful, and just as perfect for a weeknight meal as it is a dish to make when you’re hosting. You can also eat it with naan if you choose.

Comforting beyond. I can’t wait for you to try it!

Recipe

RAJMA (serves 2-4)

ingredients

2 tbsp extra-virgin olive oil