Restaurant Style Dal Bukhara recipe
Boiled Whole black gram (urad dal) when slow-cooked with tomato puree, garlic and certain aromatic spices and finished with generous amounts of cream and butter, makes Dal Bukhara.
Ingredients
- 1 cup whole urad dal (black gram)
- 6-7 garlic cloves or 2 tsp garlic paste
- Small piece of ginger (grated or 1 tsp ginger paste)
- Kashmiri Red chilli powder to taste
- Salt to taste
- 4 cup water
- 1 cup tomato puree
- 1/4 cup white butter or regular butter
- 1/4 cup fresh cream or malai
- 5-6 cup or as much needed water
Instructions
- Soak 1 cup whole urad dal overnight or for 7-8 hours.
- After the said period, wash the dal by rubbing between your palms. You need to change the water 4-5 times while washing.
- Put the dal in boiling water and boil for 5 minutes.
- Drain the water and transfer dal in pressure cooker.
- Add 4 cup water, 6-7 garlic cloves or 2 tsp garlic paste, small piece of ginger (grated) or 1 tsp ginger paste, Kashmiri red chilli powder to taste and salt to taste as well.
- Put a lid and pressure cook for 7-8 whistles.
- When the pressure releases on it's own, open the lid. Dal must have been turned mushy enough.
- We have transferred the dal to open and wide pan for easy and convenient handling. However you can continue further process in pressure cooker.
- Add 1 cup tomato puree and 1/4 cup butter. However butter can be added at later stage, while the dal is kept on low simmering.
- Keep on simmering the dal on low heat while mashing the dal quite often.
- This dal needs to be simmered for quite a long duration, anytime between 1 hour minimum to 7-8 hours maximum.
- As we had enough time in hand, we simmered this dal for 2:30 hours. Keep the dal stirring to prevent it from sticking at the bottom.
- The moment you feel that dal is drying up, add warm water. We nearly add 6-7 cups of water during the 2:30 hours duration of simmering.
- Dal will look to be shiny and glazed.
- Add 1/4 cup of fresh cream.
- Give it a good mix and cook for 5 minutes and off the pan from the heat.
- Put a small bowl inside dal and place a burning charcoal in it.
- Pour few drops of desi ghee on burning charcoal.
- Immediately put the lid and leave for 5 minutes.
- Dal Bukhara is ready.