To start preparing the Kumani Bhatt Ki Dal Recipe, dip the black beans during the night with water.
Heat a Kadai over medium heat, add a spoonful of clarified butter and once you start melt, add the wheat flour. Continue to roast the flour until the color in light brown changes.
Once it is clear brown, remove it and keep it aside.
In the pressure cooker, heat the oil over medium heat; Add the cumin seeds and let it burst.
Add the chopped onion and garlic and brown until the onions become translucent.
Once the onions have become light brown. Add black beans soaked together with water, spice powders such as turmeric, red chilli pepper, Garam Masala powder, coriander powder, salt to taste and mixing well. Add a little more than water until the beans are well immersed in the water at least 2 inches below.
Pressure cook the bhatt ki from 5-8 whistles for about 30 minutes until it is completely done.
Once done, turn off the heat and allow pressure to release in a natural way.
Once released, add the wheat flour and continue to mix until the Kuman Bhatt Ki is well combined. Add a little water if necessary and continue to mix until the Kumani Bhatt Ki thickens.
Check the salt if the Kumani Bhatt Ki Dali requires a flavor you can adjust now. Once done, turn off the heat and transfer the Kumani Bhatt Ki from a serving bowl.
Serve the Kumani Bhatt Ki recipe from the whole to the Phulka and Aloo Gobi Ki Sabzi recipe to make a simple Indian lunch or dinner for yourself and the family.
