Dal Bukhara (Slow Cooked Whole Urad Dal)

Urad dal has it’s strong presence in each and every restaurant that serves Indian food in form of Dal Makhani, a slow cooked dal cooked with cream and butter flavored mildly with spices. It is smooth and creamy and heaven in every bite. Dal Bukhara on the other hand is another preparation of the same dal but difference in the spices and way it is prepared.

This recipe is for Dal bukhara, normally Dal bukhara is only made with Whole urad dal, but I have added a handful of Rajma to it. It the way it is prepared that gives it a smooth and creamy texture

So here it goes, This recipe can serve 2-3 people

Ingredients

  • Whole Black Urad Dal (Black Gram) – 1 Cup
  • Rajma (Red kidney beans)- Half cup
  • Tomatoes- 2 large Chopped
  • Onion- 1 Large Chopped
  • Ginger- 1 knob- Grated
  • Green Chili- 1 – Chopped
  • Ghee/Butter- 3-4 Spoons
  • Cumin Power- 1 Spoon
  • Cumin Seeds- Half spoon
  • Hing (Asafoetida) – A pinch
  • Bay Leaves- 2
  • Red Chili Powder- Half spoon
  • Dry Mango Powder – 1 Spoon

Method

  1. Soak Rajma And Dal in hot water with salt for 4-5 hours (Or in normal water overnight)
  2. In a pressure cooker add Dal and Rajma, water (Double the quantity of dal and rajma) and Salt and take 2 whistle and switch off the gas
  3. Open the cooker and put it on simmer
  4. Add cumin powder, red chili powder, Bay leaves, Ginger, tomatoes , onion and green chili and 1 spoon Ghee/Butter
  5. Keep stirring it and cook covered on simmer (It should take 2-3 hours for the Dal to be ready on simmer, if you are low on time you can after step 4 cover the lid and pressure cook again for 1 whistle then simmer for 20-25 min)
  6. When the Dal is cooked and the consistency is right, it should be creamy as shown in the pictures, add in Dry Mango powder (Or lemon juice)
  7. In a small pan heat 2 spoon of ghee/butter, add cumin and hing, when cumin is brown pour that on the dal
  8. Serve Dal hot with a flat bread or rice

*If using pressure cooker version, make sure to give it a good stirring when you open the cooker as it should be creamy and that texture comes by continuous stirring.

*If it is watery, put back on gas, open lid keep stirring while water evaporates and desired consistency is reached

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