Lal Lobia Masala

Ingredients

• 2 cup Lal lobia (Red kidney beans) (soaked overnight)
• 4 cup Water (or as required for boiling)
• 1.5 tsp Namak (Salt) (or to taste, for boiling)
• 2.5 tbsp Cooking oil (2-3 tbs)
• 2 tbsp Makhan (Butter) (for the masala)
• 3 Pyaz (Onion) (medium, chopped)
• 3 Tamatar (Tomatoes) (medium, chopped)
• 0.5 tbsp Adrak lehsan paste (Ginger garlic paste)
• 1 tsp Namak (Salt) (or to taste, for the masala)
• 1.5 tsp Lal mirch powder (Red chilli powder) (or to taste)
• 1.5 tsp Zeera powder (Cumin powder)
• 1 tsp Haldi powder (Turmeric powder)
• 1 tsp Kashmiri lal mirch powder (Kashmiri red chilli powder)
• 0.5 tbsp Sabut dhania (Coriander seeds) (roasted & crushed)
• 0.5 tsp Garam masala powder
• 1 cup Water (or as required for the masala)
• 2 tbsp Cream
• Hara dhania (Fresh coriander) (chopped handful)
• Makhan (Butter) (for garnish)
• Pyaz (Onion) (rings for garnish)
• Lemon wedge (for garnish)

Steps

1. 1

   In a pot, add the soaked red kidney beans, 4 cups of water, and 1.5 tsp of salt. Mix well.

2. 2

   Bring the pot to a boil and remove any scum that rises to the surface.

3. 3

   Cover and cook on medium flame until the beans are tender, which should take approximately 45-50 minutes.

4. 4

   Once tender, increase the flame to high and cook until approximately ½ cup of water remains. Set the beans and their liquid aside.

5. 5

   In a separate wok, add the cooking oil and 2 tbsp of butter and let the butter melt.

6. 6

   Add the chopped onions and fry until they become light golden in color.

7. 7

   Add the chopped tomatoes and mix well.

8. 8

   Add the ginger garlic paste and mix well for about a minute.

9. 9

   Add 1 tsp salt, red chilli powder, cumin powder, turmeric powder, Kashmiri red chilli powder, crushed coriander seeds, and garam masala powder. Mix well and cook for 1-2 minutes.

10. 10

    Add 1 cup of water, mix well, and bring the mixture to a boil.

11. 11

    Cover and cook on low flame for 7-8 minutes, then increase to high flame and cook until the oil separates from the masala (about 3-4 minutes).

12. 12

    Add the boiled red kidney beans along with their remaining cooking water and mix well.

13. 13

    Turn off the flame, add the cream, and mix well.

14. 14

    Turn the flame back on, add the fresh chopped coriander, cover, and simmer on low flame for 8-10 minutes.

15. 15

    Garnish with additional fresh coriander, a knob of butter, onion rings, and a lemon wedge. Serve hot with boiled rice.

Notes

Ensure the kidney beans are soaked overnight for the best texture and faster cooking time. The final consistency should be thick and masala-based, not watery.

Nutrition per serving

• main
• vegetarian
• Pakistani
• kidney beans
• high-protein
• simmered
• spicy