Dal Bukhara

Name: How to cook Dal Bukhara - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Dal Bukhara

#cookpadindia Dal Bukhara is a rich, creamy slow cooked Black Gram dal on a tandoor overnight. It has that special touch given to it by chef Madan Jaiswal of the legendary Bukhara restaurant in Delhi. It is a sophisticated and a more refined version of the homestyle Dal Makhni dish of Punjab. But this has only Black Gram unlike Dal Makhni which has Rajma or the Red Kidney Beans. Therefore it is a single lentil based rich and a creamy dish with Butter and Fresh Cream. Since it is simmered on a tandoor overnight, the Charcoal effect is given to it at the end for that authentic tandoor flavour and aroma. It's a beautiful looking dal with no extra spices. It's a pure bliss. A delicious dal with richness of Butter and Cream.

Ingredient

Food ration :

5-6 servings

Cooking time :

1 hour 45 mins

2 cups

Whole Black Gram or Urad Daal

250 gm

Tomatoes

1 tsp

Salt or to taste

1 tsp

Kashmiri Red Chilli powder or Deghi Mirch powder

2 tsp

Ginger garlic paste freshly pounded

6-7 tbsp

Butter or White Butter

7-8 tbsp

Fresh Cream

4-5 cups

water

1/2 tsp

Garam Masala

coal bricket

1 tbsp

Oil

Cooking instructions

* Step 1

First of all, the most important thing is to soak daal overnight. It is a very necessary step towards making this daal. Add soaked and drained daal to the Pressure cooker along with water as mentioned. Pressure cook for about 18-20 whistles.

* Step 2

Let the pressure settle down before opening the lid of the cooker. Now add Tomato puree along with all the other ingredients as well except the last two. Also add some more of water. Simmer on a low heat for about 40-45 minutes. Check at regular intervals. If at all, it appears dry, add some hot water. It's a thick consistency daal. So keep that in mind. Adjust Salt and Chilli if desired at this stage.

* Step 3

After the stipulated time is over, heat a coal bricket. Place it in a small katori. Pour some hot Oil over it. As soon as you do that, cover it up immediately in order to lock that smoky flavour inside. This smoky effect renders this daal a distinct flavour and aroma. Keep it for about 10 minutes or so. And if more prominent smoky flavour is needed, keep it covered for some more time.