Dal Bukhara is a rich and creamy, slow-cooked whole urad dal with tomato purée, cream and minimal spices. This recipe is made famous by the ITC Maurya hotel in Delhi. Bukhara is a legendary restaurant famous for its Urad dal which is cooked overnight.

The name of this dal is Dal Bukhara, named after the restaurant. I’ve tried to make a little quicker version by using a pressure cooker and cooking the dal for a total of almost 2 hours on low flame.

Nevertheless, this simple Dal Bukhara is a spoonful of heaven in your mouth. Enjoy with tandoori rotis, naans and kulchas. I have served it with lachha pyaaz  and whole-wheat kulchas.

INGREDIENTS:

• 1 cup sabut Black Urad dal, soaked overnight 
• 1tsp ginger chopped
• ½ tsp Salt 
• 1tsp Kashmiri red chilli powder
• 1-2tsp oil 
• ½ cup Ghee or butter
• 1tsp cumin seeds
• 1onion, fine chopped
• 1-2 green chilli, chopped
• 1tsp Ginger garlic paste 
• ½ tsp red chilli powder
• Kasuri methi
• ½ tsp garam masala 
• ½ -1cup tomato purée
• ½ cup fresh cream 
• White butter or butter 
• Salt to taste 

INSTRUCTIONS:

•  Pressure cooker the dal with ginger, salt, chilli powder ( one whistle on high flame and then cook 20-30 mins on low flame )

• Cool and allow pressure to be released naturally 
• Heat ghee/ butter in a pan 
• Add cumin seeds
• Add ginger and onion and fry for few mins

• Add green chilli, ginger-garlic paste and fry for few more mins

• Add tomato purée and sauté until oil is visible on the surface and it’s cooked

• Add red chilli powder, garam masala and Kasuri Methi

• Fry well
• Now add cooked dal and fry for few mins( mashing the dal with your spoon)

• Add hot water and slow cook on the lowest flame for at least 30 -45 mins. I’ve put tavaa under to cook the dal

• Stir the Dal occasionally as it tends to stick at the bottom 
• Add some cream 15-20 mins prior to completion of the cooking process

check seasoning and consistency

• Add cream again and simmer for another 3-5 mins
• Add a dollop of white butter and cream and that’s it..your creamy delicious Dal Bukhara is ready

• Garnish with coriander leaves and serve hot with homemade whole-wheat KULCHAS and laccha pyaaz

Note : To give this dal a smoky flavour hot charcoal and ghee can be used

This dal tastes best when slow-cooked for as long as you can 

For more recipe, visit:

Website : https://www.saucepansandspices.com/ or

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