Dal Bukhara

Name: Dal Bukhara
Prep time: 8 h
Cook time: 2 h
Total time: 10 h
Cuisine: Asian, Indian
Ingredients: 1.5 cups whole urad dal (or whole black gram); 250 grams tomatoes (or 3 medium to large tomatoes); 1 inch ginger + 4 to 5 medium garlic cloves (- crushed finely in a mortar-pestle - about 2 teaspoons of ginger garlic paste); 1 teaspoon kashmiri red chili powder or deghi mirch (- if using a hotter variety then use ½ teaspoon); ½ teaspoon Garam Masala Powder; 100 gr butter; 7 to 8 tablespoon low fat cream (or 25% to 30% fat or 3 to 4 tablespoons heavy whipping cream); 4.5 to 5 cups water (for pressure cooking the lentils); 1 to 1.5 cup water to be added later; 1 inch ginger (- julienned for garnish (optional)); 1 tablespoon butter or cream for garnish ((optional)); salt as required

17 steps

Prep:8hCook:2h

Dal Bukhara is a rich, creamy slow cooked whole urad dal (black gram) with tomato puree, butter and cream. This recipe is made famous by ITC maurya Hotel in Delhi.

Updated at: Thu, 17 Aug 2023 00:22:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories331.8 kcal (17%)

Total Fat17.3 g (25%)

Carbs34.9 g (13%)

Sugars2.3 g (3%)

Protein11.9 g (24%)

Sodium155.1 mg (8%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 ½ cupsurad dal

whole, or whole black gram

250 gramstomatoes

or 3 medium to large tomatoes

1 inchginger

crushed finely in a mortar-pestle teaspoons

4garlic cloves

medium

1 teaspoonkashmiri red chili powder

or deghi mirch, if using a hotter variety then use 1/2 teaspoon

½ teaspoongaram masala powder

100 grbutter

7 tablespoonlow fat cream

or 25% to 30% fat or 3 to 4 tablespoons heavy whipping cream

4 ½ cupswater

for pressure cooking the lentils

1 cupwater

to be added later

1 inchginger

julienned for garnish, optional

1 tablespoonbutter

or cream for garnish, optional

salt

as required

Instructions

Preparation For Dal Bukhara

Step 1

Soak the lentils in enough water overnight or for 7 to 8 hours.

Step 2

Drain them later and add the drained lentils in a 3 or 4 litre pressure cooker.

Step 3

Add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or about 18 to 20 minutes.

Step 4

Meanwhile when the lentils are getting cooked, make a puree of the tomatoes in a blender and crush the ginger and garlic to a paste in mortar-pestle.

Making Dal Bukhara

Step 5

When the pressure settles down on its own, open the lid of the pressure cooker.

Step 6

Then add the ginger garlic paste, tomato puree, kashmiri red chili powder, butter, cream and salt. Also add 1 to 1.5 cups of water.

Step 7

Stir very well and keep the pressure cooker without its lid on a low flame. Let the dal simmer for about 1 hour or for 1 hour 30 mins.

Step 8

Meanwhile keep on stirring often, so that the lentils don't stick at the bottom of the cooker. Also mash some of the lentils while stirring.

Step 9

If the dal bukhara becomes thick, then add some hot water. Once done, check the taste and add more red chili powder or salt if required.

Step 10

Lastly sprinkle garam masala powder and stir well.

Step 11

While serving dal bukhara, dot with the butter or cream. Garnish with ginger juliennes.

Step 12

Serve hot with cumin rice or with Indian flatbreads like naan, paratha or rotis.

How to bring charcoal flavor in dal bukhara

Step 13

Secure firmly a small piece of the coal between a tong.

Step 14

Heat it in the flame till it becomes red hot.

Step 15

Now place the red hot coal in a small steel bowl. Place this bowl on top of the cooked dal bukhara in the cooker.

Step 16

Pour a few tsp of ghee (oil or butter) on the coal and quickly cover the lid of the cooker tightly.

Step 17

Keep for a few minutes and then open the lid. If you want a pronounced charcoal flavor in the dal bukhara, then you have to keep for a few minutes more.

View on vegrecipesofindia.com

↑Support creators by visiting their site 😊