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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asghar's Lobia Chawal (Red Beans With Rice)
 Categories: Indian, Pakistani
      Yield: 6 Servings
 
      2 c  Basmati rice
      1 c  Red beans;
           - rinsed & soaked overnight
      2 ts Salt; or to taste
      1 tb Cumin seeds
 
  Bring a large pot of water, about 5 qt, to a boil.
  
  Add red beans, cover pot with lid, and let it simmer for roughly 2
  hours or until beans are soft.
  
  While beans are cooking, wash basmati rice well, and let them soak in
  water.
  
  About an hour in, add salt and cumin seeds to the beans. Keep an eye
  on the water to make sure you have enough leftover for the rice. If
  you are running low, add hot water as needed. I added about 3 cups
  worth.
  
  Once the beans are cooked through, check for salt, and add more if
  needed. Again, check if you have enough water leftover to boil the
  rice. If you don't, add hot water now.
  
  Remove from heat, and let it cool for about 20 minutes.
  
  After it has cooled down, bring the water back to boil, and add rice.
  
  Cover the pot with a tight-fitting lid, and let rice and beans simmer
  on medium heat till the rice has absorbed the water, about 8 to
       10    minutes.
  
  Tightly wrap the lid with a cloth, and place securely back on the
  pot. Dial heat to the lowest point, and let rice steam undisturbed
  for 12 minutes. Remove from heat.
  
  Place rice on platter and fluff with a fork, taking care not to smash
  the beans.
  
  Recipe by Maryam Jillani
  
  Recipe FROM: 
 
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