Spicy Kashmiri Black Bean Dal | How to make Spicy Kashmiri Black Bean Dal

By Antara Navin  |  21st Apr 2016  |  
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  • Spicy Kashmiri Black Bean Dal, How to make Spicy Kashmiri Black Bean Dal
Spicy Kashmiri Black Bean Dalby Antara Navin
  • Prep Time

    6

    Hours
  • Cook Time

    30

    mins
  • Serves

    2

    People

64

0





About Spicy Kashmiri Black Bean Dal Recipe

Black beans is a special variety of beans from Kashmir which is relished with rice. This can be made as a simple dal or spiced up with Kashmiri mirch and garam masala.

Spicy Kashmiri Black Bean Dal

Ingredients to make Spicy Kashmiri Black Bean Dal

  • 1/2 cup black beans (soaked overnight)
  • 1-1.5 cups of water for cooking beans
  • 1 small onion chopped
  • 1/2 knob ginger chopped
  • 2 garlic cloves chopped
  • 1 green chilli
  • 1/2 tsp cumin seeds
  • Dash of hing
  • 2 tsp oil
  • 1/2 cup Chopped tomatoes
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne (to add spice; you can adjust it accordingly)
  • 1 tsp Kashmiri mirch powder (to add color)
  • 1/2 tsp garam masala to add spice
  • 1 tbsp roughly chopped coriander
  • salt as per taste

How to make Spicy Kashmiri Black Bean Dal

  1. Soak the black beans overnight or for 5-6 hours. If you forget to soak overnight, warm some water in a container. Add little salt and soak the black beans for a minimum of 2 hours.
  2. Cook the beans in a pressure cooker with salt and water. Give it 2 whistles and cook it for another 10 minutes on low flame. Turn off the heat after 10 minutes and let the steam cool down.
  3. Add oil in a pan. Add cumin seeds and hing. When the seeds stop to crackle, add the onions along with ginger, garlic and green chilly. Saute for 5-7 minutes till the onion becomes brown and translucent.
  4. Now add the chopped tomatoes. Add turmeric, Kashmiri mirch powder, cayenne and garam masala.
  5. Cover it with a lid and let it cook for 15 minutes till the tomatoes become soft and mushy. You may add a little water to avoid the masala from sticking.
  6. Now add the cooked black beans. Bring it to a boil and then lower the heat and let the dal simmer for 10 minutes.
  7. Turn off the heat. Transfer it into a serving bowl. Garnish it with coriander. Serve it hot with rice.

My Tip:

If you forget to soak overnight, warm some water in a container. Add little salt and soak the black beans for a minimum of 2 hours. After 2 hours, the black beans can be cooked in a pressure cooker. Give it 2 whistles and then cook it for another 10 minutes on lower flame.

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