This creamy, richly spiced vegetarian kidney bean curry is usually served over rice with roti or naan, but it also makes a surprisingly delicious filling for corn tortillas. You can assemble the tacos before serving them, or make a giant taco platter with the rajma, toasted tortillas, and all of the toppings and let your guests build their own to their own liking.
Your quest for the perfect veggie burger is over. Agrawal’s version, adapted from a recipe in Lukas Volger’s cookbook, Veggie Burgers Every Which Way, is absolutely delicious. Mashed rajma (curried kidney beans) or canned beans get an umami burst with the addition of grated Parmesan and a melty slice of sharp cheddar cheese. Eggs and toasted breadcrumbs bind the mixture together, ensuring it will hold together in the pan. And don’t skip the piles of toppings. They make this already wonderful burger even more special.
This rich, creamy kidney bean curry, packed with layers of flavor from oil-bloomed spices and sauteed onion, can be enjoyed over rice with roti or naan for scooping. Add a dollop of tomato achaar or roasted garlic achaar for a little heat and acidity, and the yogurt for creamy coolness. Finish with a small handful of chopped onions and fresh cilantro for a final pop of flavor. If you don't have amchoor powder, you can try a bit of tamarind concentrate or a squeeze of lemon juice instead.
These flatbreads made with hearty, versatile millet flour are equal parts crispy and chewy, with whole cumin seeds, fresh herbs, and aromatics cooked right into the dough. The center holes allow steam to escape, resulting in a crispier roti. While they’re perfect for sopping up dal, these roti make a filling snack or lunch topped with creamy yogurt swirled with spicy tomato achaar or Indian pickle.