Rajma Masala with Jeera Rice

• 200 g canned kidney beans, drained and rinsed — Canned red kidney beans, drained and rinsed
• 170 g cooked brown rice — Cooked long-grain brown rice
• 160 g no-salt-added canned tomatoes — No-salt-added canned tomatoes
• 80 g yellow onion, diced — Raw yellow onion
• 7 g ginger, grated — Fresh ginger root
• 6 g garlic, grated — Raw garlic
• 3 g garam masala — Garam masala
• 2 g ground cumin — Ground cumin
• 1 g ground turmeric — Ground turmeric
• 7 g avocado oil — Avocado oil

Method

1. 1Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
2. 2Build the masala baseAdd tomatoes, onion, ginger, garlic, garam masala, half the cumin, turmeric, oil, and 120 g water to a 2-quart slow cooker; stir well.1 min 30 secLook for: Spices are dispersed and no tomato remains stuck to the insert.Safety: Use a clean, undamaged slow-cooker insert.
3. 3Slow-cook the gravyScrape down the insert, keeping the full portion together and the rim clean.Look for: The slow-cook the gravy stage is complete and ready for the next action.
4. 4Cover tightlyCover tightly, and cook on high for 3 hours without lifting the lid.180 minLook for: Onion is completely soft and the tomato gravy is thick and aromatic.Safety: Keep the lid closed throughout.
5. 5Measure ingredients: Add the rajmaMeasure kidney beans using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Add the rajmaStir in the rinsed kidney beans, cover, and cook on high for 30 minutes; mash about one-quarter against the side.30 minLook for: Beans are hot and tender and the gravy coats them thickly.Safety: Use beans from an intact can and avoid splashes from the hot gravy.
7. 7Prepare the serving area — part 2Set out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Make jeera rice and servePut the rice and 15 g water in a small pan, cover, and heat over medium for 2 to 3 minutes, stirring once, until 165°F; stir through the remaining cumin. Rest the rajma uncovered in the switched-off slow cooker for 5 minutes and serve side by side.5 min · 165°FLook for: Rice is steaming and cumin-flecked while the rajma mounds on a spoon.Safety: Reheat cooked rice to 165°F.