1) 2 Cups Lobhia/Black Eyed Beans
2) 2 Tablespoon Ghee/Clarified Butter
3) 1 Teaspoon Jeera Seeds
4) 1 Teaspoon Turmeric Powder
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Red Chilli Powder
7) 1/2 Teaspoon Garam Masala
8) Salt to taste
9) 1 Onion Chopped
10) 1 Tomato Chopped
11) 1 Tablespoon Ginger Garlic Paste
12) 1 – 2 Bay Leaves
13) 2 – 3 Cloves/ Long
14) 2 – 3 Elaichi/Cardamom Pods
15) Fresh Coriander leaves Chopped for garnishing


* Soak the lobhia overnite or for minimum 5 hours
* In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi
* Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes
* Add Chopped onion and when it turns translucent, add chopped tomatoes
* Add Salt and cook for few minutes till tomotoes become soft
* Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder
* Finally add soaked and drained lobhia and add 4 Cups of water
* Close lid and cook for 4 – 5 Whistles of cooker
* When cooled, open lid to check if done and if there is enough water
* If dal still not done, close lid for 2 more whistles
* When done, take out in a bowl and garnish with fresh coriander leaves
* Serve with hot chapatis or nan or parathas


I am a software professional, following my passion as Food Blogger and Consultant. Big time foodie, love to experiment, innovate and travel and try out and collect new recipes.

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