Dal Bukhara Video Video by Tarla Dalal
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Dal Bukhara Recipe (Restaurant Style Dal Bukhara) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
50 Mins
Total Time
65 Mins
Makes
6.00 servings
Ingredients
For Dal Bukhara
1 cup soaked whole 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
For The Garnish
1 tbsp fresh cream
1 tbsp butter
Method
For dal bukhara
- To make dal bukhara, 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.
- Allow the steam to escape before opening the lid. Mash well with the back of the ladle. Keep aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with fresh cream and butter.
- Serve the dal bukhara hot with jeera rice or roti of your choice.
See step by step images of Dal Bukhara, Punjabi Style Black Urad Dal
