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Today I learnt to cook ‘lohbia’

January 4, 2013

Lohbia is a bean which is eaten a lot in the Hazara area of NWFP. I think in English lohbia is called red kidney beans. I’ve been eating lohbia since I was a kid and this holiday I decided to observe and record the method of making it. I will try to cook it myself when I get back to Lahore. So here below is the Hazara style lobia. It’s very simple and is ready in about 1 hour. Only thing which is required is a pressure cooker.
Recipe for 4 servings
1.5 coffee mug of lobia (red beans)
1 teaspoon red spice
2 medium-sized onions
4 tomatoes
1/4 Garlic
1 inch ginger (finely chopped)
1/2 bunch coriander

Soak the lobia in water for 12 hours.
After 12 hours put the lobia into a pressure cooker with water.
Cut onions and tomatoes in medium sized pieces and put into cooker. Add teaspoon of red chili powder, 1 teaspoon salt and garlic into the cooker. Cook in the pressure cooker. Once the cooker has started to steam, reduce heat to medium flame and cook for 30 mins.
Next remove the cooker lid and add the ginger and boil of the excess water. Mash some of the beans to thicken the gravy. Add 3 tablespoon of oil. Mix until beans are almost totally dry.
Then heat water separately approx 1.5 coffee mugs in a separate dish. Add the boiling water into the beans for desired consistency. Bring to boil mixture and add copious amounts of coriander.

Serve with hot roti.

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