Kidney beans for some reason play second fiddle to chickpeas but I just don't understand why - they are so delicious naturally! There is a certain creaminess that comes from making this bean from its dried form which means you really don't need to add that much cooking oil or fat when preparing it. Lately I've been just pressing the bean setting on my Instant Pot while I work so I have the cooked beans ready to go when we're close to dinner time. They are also so dang cheap compared to buying cans of beans!
When I describe rajma to anyone that has not had it I say it's Indian chili but its much more than that. Rajma, kidney bean curry, is flavored with warming spices like cardamom, black peppercorns, clove and cinnamon. I love to eat it not just with rice and roti but it's amazing in tacos and also on nachos! This is one dish that Alok never says no to. Now I actually use Dad's Savory Tomato Curry, a recipe loosely based on one my Dad would prepare for me growing up, as the base has onions, garlic, ginger, tomato and many of the spices (asafetida, cumin, coriander, garam masala, chili powder) already included but if you don't have Dad's, I have also included the ingredients you will need to make the sauce from scratch.
Rajma, Warming Kidney Bean Curry