Rajma, a cherished North Indian dish, is known for its comforting embrace and nutritional richness. This version takes you on an unexpected journey, where the familiar hearty kidney beans meet the depth and smokiness of chipotle peppers and the subtle bitterness of cocoa, creating a fusion that's as intriguing as it is satisfying. The aroma of spices mingling with the unique additions enchants the senses, drawing you into a culinary adventure that promises both comfort and excitement. Imagine each bite offering a symphony of flavors, where the traditional and the innovative dance together harmoniously, leaving a lingering warmth that's both familiar and novel.

Ingredients

Serving Size: Serves 4

From Your Pantry:

• 2 cups dried kidney beans, soaked overnight
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt to taste
• 2 tablespoons unsweetened cocoa powder
• 3 cups water

Additional Grocery Items Needed:

• 2 chipotle peppers in adobo sauce, finely chopped
• 1 can (14 oz) diced tomatoes
• 1 teaspoon garam masala
• 1/4 cup fresh cilantro, chopped for garnish
• Cooked basmati rice or naan bread, for serving

Preparation

1. Drain and rinse the soaked kidney beans. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they are soft and golden, about 5 minutes.
2. Stir in the cumin, smoked paprika, coriander, cinnamon, and salt, cooking for another 2 minutes until the spices are fragrant.
3. Add the chopped chipotle peppers, diced tomatoes, and cocoa powder to the pot, stirring well to combine.
4. Add the kidney beans and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender and the sauce has thickened.
5. Once the beans are cooked, stir in the garam masala and adjust the seasoning as needed. Let it simmer for another 5 minutes.
6. Serve the rajma hot, garnished with chopped cilantro, alongside cooked basmati rice or warm naan bread.

Expert Tips

• For a richer flavor, consider using vegetable or chicken broth instead of water.
• The rajma can be made in advance and tastes even better the next day as the flavors have more time to meld.
• If you're short on time, canned kidney beans can be used as a substitute. Just reduce the cooking time accordingly.

Serving Suggestions

Complement this dish with a side of cucumber raita to add a refreshing contrast to the smoky and rich rajma. A lemon wedge on the side can be squeezed over the dish to brighten it up with a touch of acidity. For those who enjoy a bit of crunch, lightly toasted slivers of almonds or cashews sprinkled on top before serving add a delightful texture and nutty flavor.

Nutrition Facts per Serving

• Calories: 350
• Fat: 9g
• Carbohydrates: 53g
• Protein: 18g
• Sodium: 300mg
• Fiber: 14g
• Allergens: None

We hope you enjoy this unique take on a beloved classic. Feel free to share your creations and variations with us. Cooking is all about experimentation and finding what flavors resonate with you. Don't be afraid to play with the spices or add-ins to make this dish your own. Happy cooking!