Rajma Saagwala

300g Jasmine or Basmati Rice (600g cooked)
300g Water

2 tsp Mustard Seeds
2 tsp Turmeric
1.5 tsp Cumin
1 tsp Coriander
0.5 tsp Cayenne or 1-2 fresh chiles
Salt and Pepper to taste

150g Onions
200g Carrots
4 Cloves Garlic
1" Fresh Ginger
250g Spinach
250g Kidney Beans
150g Yogurt

Prepare rice. Heat oil in a wok. Splutter mustard seeds. Add spices. Cook a few seconds until aromatic, adding a little water to avoid sticking. Add onion and stir fry until soft. Add garlic, ginger, and carrots and cook until carrots soften. Add spinach and cook a few minutes. Add beans and yogurt. Cook a few more minutes until heated through and all ingredients are incorporated. Serve over rice.

Yield: Approx. 1600g