Daal Makhani

I used the 16 Bean Usal mix for this recipe. Very nutritious and also very easy to prepare. I did not pre-soak the beans, and just pressure cooked them for 10 to 12 whistles. Since there were different kinds of beans, some of them cooked rather soft ans some remained intact. This gave the dish a creamy texture, without any added butter or cream.

16 Bean mix (Or any mixture of beans on hand) - 1 cup

Onion - 1 big

Green chilis - 2

Tomatoes - 2 big

Ginger garlic paste - 1 tbsp

Red chili powder - 1 tbsp

Salt - to taste

Garam masala - 1 tsp

Turmeric - 1 tsp

Cumin powder - 1 tsp

Oil - 1 tbsp

Saunf - 1 tsp

The beans I used were a mix of Red kidney beans, Chickpeas, dried black chana daal, black eyed peas, dried geen peas, green mung beans and others. The smaller ones cook up much faster, so they cook up really soft. 

In a pressure cooker, add the beans and cover with 3 to 3 1/2 cups water. Cook for about 10 whistles, since they have not been pre-soaked. If soaking in advance, reduce the cook time. Turn off and let them cool.

Chop the onions, chilis and tomatoes.

In a pan, heat the oil, splutter the saunf and add the onion and chilis. When they are soft, add the tomatoes and cook till well cooked.

Add the masalas and salt.

Open the lid of the cooker and add the cooked mixture into the beans.

Mix and add more water if required. 

Close lid and cook for 2 more whistles.

Open and garnish with cilantro and serve with rice or rotis.

Note: If the beans seem under cooked, increase the number of whistles the second time.