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Dal Bukhara is one of the most popular delicious dal recipe and made famous by the ITC Maurya hotel in New Delhi. Dal Bukhara is look quite similar to Dal Makhani, but taste of bukhara is different because of its different preparation.
Dal Bukhara is made only with whole black lentils(sabut urad) and not with Rajma. Also dal bukhara is slow cooked dal with tomato, butter,cream and ginger garlic for 1 hour on low flame.Traditionally Dal Bukhara is cooked in tandoor overnight for 18 hours, it is sure to be the longest cooked dal in the world.
You can serve Dal Bukhara with naan, tandoori roti, lachha parantha or rumali roti or simple rice.
So Let’s Start Now,
Whole(sabut) urad – 1 cup
Ginger garlic paste – 1 tbsp
Salt – ½ tsp or as tast
Baking soda – ¼ tsp
Mustard oil – 1 tsp
Butter – 2 tbsp
Cumin seed or shahi jeera – ¼ tsp
Hing – a pinch
Bay leaves – 2
Cinnamon stick -1 small
Onions paste(make paste)- 2 onions
Tomato (make puree) or chopped – 3 big size
Tomato cashew puree(make puree with 2 tomatoes and 5-6 cashew nuts boiled) – ½ cup
Red chilli powder – ½ tsp
Kitchen king – ¼ tsp
Garam masala powder – ½ tsp
Amchoor powder – ½ tsp
Fresh cream – 4 tbsp
Butter – 1tbsp
Degi mirch(type of red chilli) for color – ¼ tsp
Green Coriander chopped – 1 tbsp
Fresh cream – 1 tbsp
1.First wash & soak both dals for7-8 hours or overnight.
2.Boil dals in a pressure cooker with water (3 cups) salt & 1 tsp of mustard oil and baking soda.Mustard oil makes dals perfectly cooked.
3.Give at least 4-5 whistles in pressure cooker and close till it release it’s steam.
4.After release it’s steam open the cooker and mashed it with spoon or ladder and keep aside.
5.Heat up butter in a wok, add cumin seed or shahi jeera, hing, bay leaves and cinnamon stick and saute for a minute.This spices give lovely flavor to butter.
6.Add ginger, garlic paste cook it for a minute.
7.Add onion paste and saute it till translucent, add tomato puree, tomato cashew puree and spices except garam masala and amchoor powder.Saute till oil separates.Discard bay leaf and cinnamon stick.
8.Add boiled dals in a wok and mix properly,let it be boil on slow flame for 5 minutes.
9.After a boil add cream, mix well and cook for 4-5 minutes on slow flame or till to desired consistency.
10. Turn off the flame, add garam masala powder and amchoor powder and mix well.
11.For tadka, add butter to a pan, add degi mirch, cook for 2 seconds, immediately remove from fire and pour tadka on cooked dal.
Enjoy your Dal Bukhara all time favourite.
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