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Dal bukhara recipe
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
dal bukhara - rich, creamy slow cooked whole urad dal (black gram) with tomato puree, butter and cream. a dal recipe made famous by ITC maurya hotel in delhi.
Ingredients
- 1.5 cups whole urad dal or whole black gram
- 250 gms tomatoes, 3 medium to large tomatoes
- ½ inch ginger + 4 to 5 medium garlic, crushed finely in a mortar-pestle, about 2 tsp of ginger garlic paste
- 1 tsp kashmiri red chili powder or deghi mirch, if using a hotter variety then use ½ tsp
- ½ tsp garam masala powder
- 90 to 100 gms white butter or regular butter, about 6 to 7 tbsp white butter
- 7 to 8 tbsp low fat cream , 25% to 30% fat
- 4.5 to 5 cups water for pressure cooking the lentils
- 1 to 1.5 cup water to be added later
- ½ inch ginger, julienned for garnish (optional)
- 1 tbsp butter or cream for garnish (optional)
- salt as required
Instructions
- soak the lentils in enough water overnight or for 7 to 8 hours.
- drain them later and add the drained lentils in a 3 or 4 litre pressure cooker.
- add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or about 18 to 20 minutes.
- meanwhile when the lentils are getting cooked, make a puree of the tomatoes in a blender and crush the ginger and garlic to a paste in mortar-pestle.
- when the pressure settles down on its own, open the lid of the pressure cooker.
- then add the ginger garlic paste, tomato puree, kashmiri red chili powder, butter, cream and salt. also add 1 to 1.5 cups of water.
- stir very well and keep the pressure cooker without its lid on a low flame. let the dal simmer for about 1 hour or for 1 hour 30 mins.
- meanwhile keep on stirring often, so that the lentils don't stick at the bottom of the cooker. also mash some of the lentils while stirring.
- if the dal becomes thick, then add some hot water. once done, check the taste and add more red chili powder or salt if required.
- lastly sprinkle garam masala powder and stir well.
- while serving dal bukhara, dot with the butter or cream. garnish with ginger juliennes.
- serve dal bukhara hot with jeera rice, naan, paratha or rotis.
Notes
how to bring charcoal flavor in dal bukhara:
1. secure firmly a small piece of the coal between a tong.
2. heat it in the flame till it becomes red hot.
3. now place the red hot coal in a small steel bowl. place this bowl on top of the cooked dal bukhara in the cooker.
4. pour a few tsp of ghee/oil/butter on the coal and quickly cover the lid of the cooker tightly.
5. keep for a few minutes and then open the lid. if you want a pronounced charcoal flavor in the dal, then you have to keep for a few minutes more.
1. secure firmly a small piece of the coal between a tong.
2. heat it in the flame till it becomes red hot.
3. now place the red hot coal in a small steel bowl. place this bowl on top of the cooked dal bukhara in the cooker.
4. pour a few tsp of ghee/oil/butter on the coal and quickly cover the lid of the cooker tightly.
5. keep for a few minutes and then open the lid. if you want a pronounced charcoal flavor in the dal, then you have to keep for a few minutes more.
