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Dal Makhani

A classic with both chapati and rice.

  • black beans
  • 2 onions
  • 2 tomatoes
  • 2 pods garlic
  • half-inch ginger
  • oil
  • 5-6 lavang1
  • 2 bay leaves2
  • pinch jeera3
  • 5-6 elaichi4
  • 1 tbsp garam masala5
  • 1 tbsp chili powder6
  • 1 tsp haldi7
  • 2-3 big pinches casuri methi8
  • 1/2 tsp cinnamon powder
1. Soak black beans overnight with three parts water to one part beans.
2. Cook beans on bean mode, and set aside.
3. Chop 2 onions, half-inch ginger, and two pods of garlic finely into cubes.
4. Sautee on medium with oil until onions begin to become transparent.
5. Add 5-6 lavang1, 2 ripped bay leaves2, pinch of jeera,3 and 5-6 elaichi4.
6. Add 2 chopped tomatoes
7. Add pre-cooked beans
8. Add water to above the level of the beans.
9. Add 1 table spoon Garam Masala5, 1 table spoon Chili powder6, 1 teaspoon haldi7.
10. Add 2-3 large pinches of casuri methi8, and pinch of cinnamon.
11. Cook on low for atleast 15 minutes.

  1. lavang ↩ ↩2

  2. bay leaves ↩ ↩2

  3. jeera ↩ ↩2

  4. elaichi ↩ ↩2

  5. garam masala ↩ ↩2

  6. chili powder ↩ ↩2

  7. haldi ↩ ↩2

  8. casuri methi ↩ ↩2