I learned this recipe by experimenting over the years — it’s similar to rajma. When I was growing up in New Delhi, my mother used to make something similar.
A lot of people ask me for this recipe when they try it. The key is to let the beans simmer for a while, if you have the time. It is best served with rice.
- 1 cup red chori beans
- 7 cups water
- 1 tsp salt
- 1 tsp haldi
- 1 Tbs. ghee (butter)
- 1/4 tsp red chile powder
- Clean red chori beans (pick out any stones and wash thoroughly).
- Heat 7 cups water in the pressure cooker on high. Add the beans. Add the salt and haldi and cover pressure cooker. Once the steam starts, let it cook for about 6 minutes and turn off. Wait until you can open the pressure cooker.
- Check hardness of beans — they should still be a little hard (so the lobia doesn’t get overcooked). Put lid back on and let simmer on medium heat for about 10 minutes.
- Add 2 tsp tamarind and let simmer on low heat for another 10-15 minutes (and longer if you have time).
- Vagar: add ghee – when melted, add jeeru, hing, haldi, little red chile (can also add garlic and onions). Add to beans.
- Enjoy on its own or with rice.