Kwati Dal with Steamed Rice

Ingredients

• 2 can (400g each)Canned mixed beans (kwati mix or mixed legumes)
• 1 can (400g)Canned red kidney beans
• 1.5 cupBasmati rice
• 1 mediumOnion
• 2 mediumTomato
• 4 cloveGarlic
• 1 inch pieceFresh ginger
• 1 pieceGreen chilli
• 3 tbspFresh cilantro
• 2 tbspMustard oil
• 1 tspCumin seeds
• 0.5 tspTurmeric powder
• 1 tspCoriander powder
• 0.5 tspCumin powder
• 0.5 tspRed chilli powder
• 0.5 tspGaram masala
• 0.25 tspTimur (Sichuan pepper)
• 1.5 tspSalt
• 2 cupWater

Method

1. 1

   Rinse the basmati rice under cold water until clear, then add to a saucepan with 2.5 cups of water and a pinch of salt. Bring to a boil, reduce heat to the lowest setting, cover tightly, and cook for 12 minutes undisturbed.

2. 2

   While the rice starts cooking, finely dice the onion, chop the tomatoes, and mince the garlic and ginger together into a paste.

3. 3

   Heat mustard oil in a deep pan over medium-high heat until it just begins to smoke (this removes its raw sharpness), then reduce to medium and add the cumin seeds — let them splutter for 20 seconds.

4. 4

   Add the diced onion and green chilli to the pan and fry for 3 minutes, stirring frequently, until the onion turns golden at the edges.

5. 5

   Add the garlic-ginger paste and stir-fry for 1 minute until fragrant, then add the chopped tomatoes along with turmeric, coriander powder, cumin powder, red chilli powder, and salt. Cook for 2 minutes, pressing the tomatoes down until they soften into the masala.

6. 6

   Drain and rinse all the canned beans, then add them to the pan along with 2 cups of water. Stir well, bring to a boil, then simmer on medium heat for 5 minutes so the beans absorb the spices and the broth thickens slightly.

7. 7

   Stir in the garam masala and timur (Sichuan pepper), taste and adjust salt, then turn off the heat. Fluff the rice with a fork and remove from heat.

8. 8

   Ladle the kwati dal into bowls, garnish generously with fresh cilantro, and serve hot alongside the steamed basmati rice.