Kidney Bean Curry (Rajma Chawal) with Rice & Mango-Cucumber Salad

Directions

1. Rinse the basmati rice under cold water, drain, and transfer to a small saucepan. Add water and bring to a boil, then cover, reduce to low, and cook until the liquid is absorbed (about 15–18 minutes). Let the rice stand off heat for 5 minutes.
2. Meanwhile, rinse and dry all fresh produce.
3. Peel and mince the ginger and garlic; place them in a medium bowl.
4. Preheat a nonstick skillet over medium-high heat and add a drizzle of oil to coat the bottom. Add the onion and cook until it starts softening, about 3 minutes.
5. Dice the tomatoes and add them to the bowl with the ginger and garlic.
6. When the onion is soft, add the ginger, garlic, tomatoes, and spices to the skillet. Cook, stirring occasionally, until the tomatoes soften, about 5 minutes. (Reserve the bowl for the salad ingredients.)
7. Strip cilantro leaves from the stems, mince, and place in the reserved bowl. Squeeze in lime juice and stir in oil, salt, and pepper to make the dressing; set aside.
8. Rinse and drain the kidney beans. When the tomato mixture is soft, add the beans and a splash of water to the skillet; simmer until the curry thickens, about 5 minutes.
9. Peel the mango and slice the flesh away from the pit; dice and add to the dressing bowl. Peel and dice the cucumber and add to the bowl as well, stirring to combine the salad.
10. When the curry thickens, remove from heat and stir in the yogurt.
11. To serve, divide the rice, curry, and salad among plates or bowls, then top the curry with the reserved cilantro and serve.