Ingredients:
- Lal lobia (Red kidney beans) 2 Cups (soaked overnight)
- Water 4 Cups or as required
- Namak (Salt) 1 & ½ tsp or to taste
- Cooking oil 2-3 tbs
- Makhan (Butter) 2 tbs
- Pyaz (Onion) chopped 3 medium
- Tamatar (Tomatoes) chopped 3 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
- Zeera powder (Cumin powder) 1 & ½ tsp
- Haldi powder (Turmeric powder) 1 tsp
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
- Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
- Garam masala powder ½ tsp
- Water 1 Cup or as required
- Cream 2 tbs
- Hara dhania (Fresh coriander) chopped handful
- Hara dhania (Fresh coriander) chopped
- Makhan (Butter)
- Pyaz (Onion) rings
- Lemon wedge
Directions:
In a pot,add red kidney beans,water,salt & mix well & bring it to boil and remove scum,cover & cook on medium flame until tender (approx. 45-50 minutes) then cook on high flame approx. ½ cup water is left & set aside.
In a wok,add cooking oil,butter & let it melt.
Add onion & fry until light golden.
Add tomatoes and mix well.
Add ginger garlic paste and mix well for a minute.
Add salt,red chilli powder,cumin powder,turmeric powder,Kashmiri red chilli powder,coriander seeds, garam masala powder,mix well and cook for 1-2 minutes.
Add water,mix well and bring it to boil,cover & cook on low flame for 7-8 minutes then cook on high flame until oil separates (3-4 minutes).
Add boiled red kidney beans with water & mix well.
Turn off the flame,add cream & mix well.
Turn on the flame,add fresh coriander,cover & simmer on low flame for 8-10 minutes.
Garnish with fresh coriander,butter,onion rings,lemon wedge and serve with boiled rice.
Ajza:
- Lal lobia (Red kidney beans) 2 Cups (soaked overnight)
- Water 4 Cups or as required
- Namak (Salt) 1 & ½ tsp or to taste
- Cooking oil 2-3 tbs
- Makhan (Butter) 2 tbs
- Pyaz (Onion) chopped 3 medium
- Tamatar (Tomatoes) chopped 3 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
- Zeera powder (Cumin powder) 1 & ½ tsp
- Haldi powder (Turmeric powder) 1 tsp
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
- Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
- Garam masala powder ½ tsp
- Water 1 Cup or as required
- Cream 2 tbs
- Hara dhania (Fresh coriander) chopped handful
- Hara dhania (Fresh coriander) chopped
- Makhan (Butter)
- Pyaz (Onion) rings
- Lemon wedge
Directions:
Pot mein lal lobia,pani aur namak dal ker ache tarhan mix karein aur ubal anay ka scum ko nikal lein aur dhak ker darmiyani ancch per gul janay tak paka lein (approx. 45-50 minutes) phir tez ancch per approx. ½ cup pani reh janay tak paka leiin & side per rakh dein.
Karahi mein cooking oil aur makhan dal ker melt karein.
Pyaz dal dein aur light golden hunay tak fry ker lein.
Tamatar dal ker ache tarhan mix karein.
Adrak lehsan paste dal ker 1 minute kliya ache tarhan mix ker lein.
Namak,lal mirch powder,zeera powder,haldi powder,Kashmiri lal mirch powder,sabut dhania aur garam masala powder dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Pani dal ker mix karein aur ubal anay ka bad dhak dein aur halki ancch per 7-8 minutes kliya paka lein phir tez ancch per oil alag ho janay tak paka lein (3-4 minutes).
Boiled lal lobia pani k saath dal ker ache tarhan mix ker lein.
Chulha bund ker dein aur cream dal ker ache tarhan mix karein.
Chulha on karein,hara dhania dal ker dhak dein aur halki ancch per 8-10 minutes kliya dum per rakh dein.
Hara dhania,makhan,pyaz rings aur lemon wedge sa garnish karein aur boiled chawal ka saath serve karein.
