Ok I had to comply again with what Mr. Riaz wanted and he wanted kalool. Kalool is hindko for kidney beans and the Urdu name for the same bean is called rajma.
However I wanted something else because my tastebuds was dictating to me again and I had a hankering for some African food. I made this to keep Mr. Riaz happy because he is not a fan of stockfish. I tell him good more for me and this is a Peshawar area dish I made. We are going to get to that shortly and I am going to tell you how I went about making these beans.
First I washed 5 handfuls of beans the night before and I soaked them overnight.
In my mortar and pestle I put 1 pinch each of fenugreek seeds, black pepper corns, coriander seeds and cumin seeds and ground them followed by 1 tiny piece of amchur that I had broken off, 1 green cardamom, 2 cloves and I ground them and set them side.
In my pressure cooker I added 1 cooking spoon full of olive oil. Normally they use ghee because it is so cheep, you can add vegetable oil too if you like but I prefer olive oil because it is healthier.
Chop 1 onion and caramelize it, add 1 pinch each of pink salt, red chili powder, cinnamon, turmeric, cilantro, the masala I made in my mortar and pestle, crush 2 cloves of garlic and wash and peel 1 slice of ginger and grind it in the mortar and pestle and add it to the masala mix in the pressure cooker and stir. Wash and chop 1 green chili and 1 tomato and toss it in to the pressure cooker and cook on low heat until it is like mush.
Add 1 1/2 quart or 1 1/2 liter of water and cover and watch the safety valve come up and set the timer for 20 minutes. After the timer goes off turn the stove off and wait for the pressure to escape and the safety button drops then you can open the pot.
Just remember when you soak your beans overnight you get perfect beans that has been made in the pressure cooker. I tasted it it was yummy and the beans were soft and cooked to perfection.
Yes Mr. Riaz cleaned his plate. lol
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