Dal Bukhara Video

Dal Bukhara Video

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Dal Bukhara Video. Punjabi style black urad dal, a rich, flavorful lentil preparation can be rightly called as the close cousin of dal makhani. The major difference is unlike dal makhani, dal bukhara is made only with whole black gram (urad dal).




Recipe Description for Dal Bukhara, Punjabi Style Black Urad Dal

Preparation Time: 
Cooking Time: 
Makes 6 servings
Show me for servings


Ingredients


For Dal Bukhara
1 cup soaked whole urad (whole black lentil) , soaked overnight
1/2 tsp turmeric powder (haldi)
3 tbsp ghee
1 tsp cumin seeds (jeera)
1 tbsp ginger (adrak)
1 1/2 cups fresh tomato pulp
2 tsp kashmiri red chilli powder
1 tsp red chilli powder
1 tbsp coriander (dhania) powder
1 tbsp roasted cumin seeds (jeera) powder
salt to taste
1/2 tsp garam masala
1 tbsp dried fenugreek leaves (kasuri methi)
1/4 cup fresh cream
2 tbsp butter

Other Ingredients
1 medium size charcoal
2 tsp ghee

For The Garnish
1 tbsp fresh cream
1 tbsp butter

Method

For dal bukhara
  1. To make {span class="bold1"}dal bukhara{/span}, in a pressure cooker, add soaked whole urad, add turmeric powder, salt add 2½ cups of water and pressure cook for 7 to 8 whistles or till the dals are overcooked.
  2. Allow the steam to escape before opening the lid. Mash well with the back of the ladle. Keep aside.
  3. In a deep non stick pan, heat ghee, add cumin seeds. When the cumin seeds crackle, add the ginger garlic paste saute on medium flame for few seconds.
  4. Add tomato pulp, kashmiri red chilli powder, red chilli powder, coriander powder, roasted cumin seed powder, cook on medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the cooked and mashed dal, ½ cup water and salt, mix well. Cover with a lid and cook the dal on medium flame for 10 to 12 minutes, while stirring occasionally.
  6. Add garam masala, crush kasuri methi lightly, fresh cream and butter. Mix well and cover with a lid and cook for another 10 minutes, while stirring occasionally.
  7. Place a piece of aluminium foil in the centre of the dal and place live charcoal on it, add ghee. Cover it with lid for 3 to 4 minutes.
  8. Garnish with fresh cream and butter.
  9. Serve the {span class="bold1"}dal bukhara{/span} hot with jeera rice or roti of your choice.

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