Anyway on our way back from one such college visit after being taken on a tour and walking around campus we were dying of hunger and were ready to pretty much eat anything. We stopped at an Afghani restaurant. We did not have high expectations, the restaurant being in a college town and all and moreover we were simply not very discriminating. We chose the buffet. Even though there were only just a few items in the buffet each one of them was excellent. Don't ask me if hunger had anything to do with it. I would think not because the DDs ordered kabobs and they were excellent too.
|In a pressure heat oil, add cumin seeds. Add the onions and green chilies and saute till the onions are translucent. Add the mint leaves and saute till the leaves are wilted.|
|Add all the powders, followed by the tomatoes.|
|Once the tomatoes are soft add a cup of water.|
|Pressure cook for 2 whistles and once pressure is released open and gentle mash with the laddle or use a hand blender for a smoother gravy.|
|Add the cooked red beans and let it simmer for 10 minutes.|
Anyway the one that impressed me most was the Rajma. I wanted to give this a try, so I searched for Afghani Rajma and did not find many recipes. I found one on a recipe I found on Afghan Kitchen Recipes. I based mine on this recipe. It is very similar to our own Rajma Masala but with a taste of mint.
Afghan Style Red Kidney Beans Masala - Lobia Masala
Preparation Time:15 minutes + overnight soaking
Cooking Time:30 minutes
Serves : 4-6
- 2 cups of dried red kidney beans
- 1 red onion or about a cup of finely chopped onions
- 1 large tomato or about a cup of finely chopped tomatoes
- a handful of fresh mint leaves chopped
- 1 tbsp grated fresh ginger
- 4 garlic cloves grated
- 1/2 tbsp coriander powder
- 2 tsp turmeric powder
- 2 green chilies slit
- 2 tsp red chili powder or to taste
- salt to taste
- 1 tsp oil
Serve with rice or bread.
- Pressure cook the kidney beans till soft and set aside.
- In a pressure cooker heat oil and add the cumin seeds followed by the onions and green chilies, saute till translucent.
- Add in the mint leaves and saute till they start to wilt. Add the turmeric, chili powder, salt and coriander powder. Give a good mix.
- Add the tomatoes and saute for 2-3 minutes and add a cup of water.
- Close the lid and cook for 2 whistles. Alternatively cook on the stove top.
- When the pressure subsides open the lid and mash it with the back of a spoon. You could also blend this with a hand blender for a smoother gravy. (I did not do it.)
- Add the drained beans and let it simmer in medium heat for about 8-10 minutes.
Like what you are reading? Subscribe!