Dal Makhani


  • 300g lentils
  • 500ml water
  • Salt & pepper
  • 2 Onions
  • 2 garlic and a piece of ginger
  • 1 tablespoon of coriander seed powder
  • 1 tablespoon of cumin
  • 1 whole bag of black cardamom
  • 1 piece of ground cinnamon
  • Half a teaspoon of turmeric
  • 1 gold leaf


Heat the olive oil and fry the onion with the ground ginger and garlic paste.

Then add the ground spices and when the aroma rises in the room, cook the lentils until they are very soft.

If you wish, you can cook the chopped tomato with the lentils, or serve it afterwards, with a few drops of lemon.

The taste is incredible! With the smokiness of black cardamom plus its freshness and the exotic combination of cinnamon and spices in a savoury dish.


Story behind the recipe

Lucas likes to cook the beans in stews. For example, in the Instagram of Jaca Verde PANC, Lucas describes a typical Indian dish, named “Dal Makhani”, a kind of lentil soup (usually called “dal” by Indians), seasoned with various spices and served with some vegetables.

About Lucas Mourão BR

As coordinator of the local Slow Food community in his city, Lucas Mourão aims to preserve and promote traditional food culture and social biodiversity, mainly that of the Cerrado (the Brazilian savannah), through events, educational activities and taste education workshops.

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