Laal Lobia Recipe | Rajma Masala Recipe | How to Cook Red Kidney Beans | لال لوبیا بنانے کا طریقہ

Laal Lobia Recipe | Rajma Masala Recipe | How to Cook Red Kidney Beans | لال لوبیا بنانے کا طریقہ
Here’s a traditional Laal Lobia (red kidney bean) recipe from Pakistani cuisine. It's a flavorful and comforting dish, usually served with rice or roti.
Ingredients
1 cup laal lobia (red kidney beans), soaked overnight
3 tablespoons oil (vegetable or ghee)
1 large onion, finely chopped
Tomatoes paste
2-3 green chilies, slit lengthwise
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon red chili powder (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon coriander powder
Salt to taste
Dry fenugreek leaves
Fresh coriander leaves, chopped (for garnish)
Water as needed
Optional
1 teaspoon garam masala (for added flavor)
Instructions
1. Cook the Beans:
Drain the soaked kidney beans and rinse well.
In a large pot, add kidney beans with enough water to cover them. Boil until they are soft and cooked through (around 45 minutes). You can also pressure cook for about 15-20 minutes.
Once cooked, drain and set aside.
2. Make the Base Masala:
In a separate pot, heat oil on medium heat. Add cumin seeds and let them sizzle.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and cook for 1-2 minutes, until the raw smell disappears.
Add tomatoes paste stir well, add green chilies, red chili powder, turmeric, coriander powder, and salt. Cook until tomatoes are soft and oil separates from the masala.
3. Combine Beans with Masala:
Add the boiled kidney beans to the masala. Stir well so that the beans are fully coated with the masala.
Add water (about 1-2 cups, depending on the desired consistency) and bring to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld.
4. Finishing Touches:
Stir in garam masala and adjust seasoning as needed.
Add dry fenugreek leaves (methi)
Garnish with chopped coriander leaves.
5. Serve:
Serve hot with rice or roti.
Enjoy your hearty and flavorful Laal Lobia!
Recipe in Urdu.!
Ajzaa..
1 cup laal lobia (red kidney beans), raat bhar bheegay huay
3 tablespoons tail (vegetable ya ghee)
1 bara piyaz, bareek kata hua
Tamatar ka paste
2-3 hare mirchay, lambi tarah mein kati hui
1 tablespoon adrak-lehsan ka paste
1 teaspoon zeera
1 teaspoon lal mirch powder (zaeqa ke mutabiq)
1 teaspoon haldi powder
1 teaspoon dhaniya powder
Namak zaeqa ke mutabiq
Sukhi methi
Hare dhaniye ke patte, bareek kate huay (garnish ke liye)
Pani zaroorat ke mutabiq
Optional
1 teaspoon garam masala (mazeed zaeqa ke liye)
Instructions
1. Beans Pakayein:
Bheegay huay lobia ko achi tarah dho lein.
Ek bade patile mein lobia daalein aur utni hi miktar mein pani daalein ke woh dob jaayein. Aise pakaayein ke woh naram ho jaayein (qariban 45 minute tak). Aap isay pressure cooker mein bhi 15-20 minute tak paka sakte hain.
Jab lobia gal jaayein, pani nikaal lein aur side par rakh dein.
2. Base Masala Tayaar Karein:
Alag patile mein tail garam karein aur usmein zeera daalein aur halki se charaane dein.
Piyaz daalein aur usay bhunein jab tak woh sunahri ho jaaye.
Ab adrak-lehsan ka paste daalein aur 1-2 minute tak pakaayein jab tak khushbu khatam na ho jaaye.
Tamatar ka paste daalein, phir hare mirchay, lal mirch powder, haldi, dhaniya powder, aur namak daalein. Achi tarah milaayein aur tamatar ko galne dein jab tak tail alag na ho jaaye masalay se.
3. Beans ko Masala Mein Milaayein:
Ublay huay lobia ko masalay mein milaayein aur acchi tarah se mix karein taake lobia masalay mein lapet jaaye.
Zaroorat ke mutabiq pani daalein (qariban 1-2 cups) aur halki aanch par 10-15 minute tak pakaayein taake zaeqay ek dosray mein ghul jaayein.
4. Akhri Touches:
Garam masala milaayein aur zaeqa adjust karein.
Sukha methi daalein aur hare dhaniye ke patte daal kar garnish karein.
5. Serve Karein:
Garam garam chawal ya roti ke sath serve karein.
Aapka lazeez aur mazedaar Laal Lobia tayaar hai, maze lein!
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