Many people think of dal Bukhara as dal makhni due to the similarity of ingredients. But in reality, these two are very different from each other in terms of ingredients, taste and the cooking process as well. I have already shared the dal makhni recipe and today I am going to share with you the recipe of dal bukhra which was made popular by the famous ITC restaurant Bukhara. Here is a step by step recipe of the world famous dal Bukhara.
Also Read: Quick And Easy Punjabi Dal Makhani Recipe
Ingredients:
- Whole black gram/sabut urad dal- 1 ½ cup
- Tomatoes- 3, large
- Ginger garlic paste- 2 tsp.
- Kashmiri red chilli powder- 1 tsp.
- Garam masala powder- ½ tsp.
- Butter- 100 gm
- Low fat cream- 7-8 tbsp.
- Water- 5 cups + 1 ½ cups
- Salt- as per taste
Procedure:
- Â Wash the lentils with water 2-3 times and then soak them overnight (for 7-8 hours).
- Â Drain all the water from the lentils and transfer the lentils to a pressure cooker. Add 5 cups of water to the cooker and cook the dal for 15-18 whistles. This will take around 20 minutes.
- Â While the dal is getting cooked you can puree the tomatoes and keep them aside.
- Â Turn off the flame and let the pressure to subside.
-  Open the pressure cooker and add the tomato puree, ginger garlic paste, Kashmiri red chilli powder, cream, butter and salt. also add the remaining 1 ½ cup water to the pressure cooker. Stir the contents really well.
-  Cook the dal on a low flame without the lid on. Simmer the dal for 1 hour to 1 ½ hour while stirring at regular intervals. If you do not stir the dal it may stick to the bottom.
- Â If the consistency gets too thick add some hot water to it. Check the seasoning and add more it required.
- Â When the dal is done, add the garam masala powder and give it a last stir.
- Â Serve the dal Bukhara hot with butter naan, roti or jeera rice.
Also Read: How to Make Dal Fry at Home
Image Source: cookforindia