Dal Bukhara is a smooth slow cooked black lentils. It is quite similar to Dal Makhani with a slight difference. Dal Bukhara is made only with whole Urad lentils (Black Urad) but dal makhani is made with urad lentil and rajma both.
2. Grind onion, garlic, ginger and green chilies.
3. Heat ghee in a heavy bottomed pan. Add cumin seed. Add onion paste and sauté till light brown.
4. Add tomato puree and salt. Mix everything well and cook for about 3 to 5 minutes.
5. Add all the spices and roast till it start leaving oil.
6. Now add cooked dal, required the amount of water and let it cook for few minutes. Stirring occasionally.
7. Now add cream and cook for 2 to 3 minutes. Serve hot with choice of your bread.
Ingredients:
- 1 cup Black Urad Dal (Whole) soaked overnight
- 2 Onion , finely chopped
- 3 Tomatoes , pureed
- 1 teaspoon garlic chopped
- 1 teaspoon ginger chopped
- 2 Green Chilies
- Ghee ¼ cup
- 1/2 teaspoon Cumin seeds (Jeera)
- Salt to taste
- 1 teaspoon Fenugreek leaves (kasuri methi) crushed
- 1 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder
- ½ teaspoon Coriander Powder
- ¼ teaspoon Chaat Masala Powder
- 1 teaspoon Garam Masala
- 1/4 cup Fresh cream
Method:
1. First of all pressure cook the soaked Urad lentils with little salt and 2 cups of water till done. Remove and mash the dal mixture.2. Grind onion, garlic, ginger and green chilies.
3. Heat ghee in a heavy bottomed pan. Add cumin seed. Add onion paste and sauté till light brown.
4. Add tomato puree and salt. Mix everything well and cook for about 3 to 5 minutes.
5. Add all the spices and roast till it start leaving oil.
6. Now add cooked dal, required the amount of water and let it cook for few minutes. Stirring occasionally.
7. Now add cream and cook for 2 to 3 minutes. Serve hot with choice of your bread.
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