Lobia(Rajma)

This lobia  recipe is very basic and yummilicious , originated from Kashmir(Pakistan side).

Source: My Mother
Prep Time: 10 Cook Time: 30 mins Yield: 5-6 servings  
Equipment: Slow cooker or pressure cooker

Ingredients:

Lobia or Red beans: 1 and a half cup 
Oil: 1/2 cup
Onion: 1 medium sized
Ginger:1 tsp
Garlic: 1 tsp
Black Cardamom 1
Cinnamon stick:1/2 an inch long
Cumin seeds: 1 tsp
Salt: to taste
Haldi: 1/2 tsp
Red chilli powder: 1 tsp or to taste
Garam Masala: to put on top
Green Coriander:2 Table spoons
Green chillies: 2

Method:

1. Soak Lobia for two to three hours and boil it in whatever cooking utensil you use to boil lentils.Since i don't use pressure cooker so i really don't have an idea how much time it will take to cook in it. I use slow cooker to boil Chick peas and Lobia etc. which i usually put at night on high setting and switch it off after 6-7 hrs so it slowly and steadily cooks.

Now moving onto making daal masala

2. Put oil and thinly sliced onion in a cooking utensil,golden brown the slices and then

3. Put ginger and garlic, fry it for one or two minutes.

4. Put all dried spices(Black Cardamom, Cinnamon stick, Haldi, salt, Mirch, cumin seeds) except for garam masala with a splash of water so that they don't burn.

5. Put boil lobia in with two cups of water.

6. When the water boils, cover it with a lid.

7. After ten minutes, mash daal a bit like we do with masoor daal or haleem(half mashed and half unmashed).

8 .Check if you like the consistency but if you like your daal a little runny then put some water in and cook some more.

9. When daal's consistency looks according to your liking, put garam masala ,coriander and green chillies  on top, cover it for 5 minutes again.

10. Daal is ready to serve with Naan/chapaati/white boiled rice , achaar and salad.

Suggestion:

Put some butter/desi ghee on top when you serve daal to make it tastes rich.