Dal Bukhara With Khasta Missi Roti

Photo: sonia gupta

Ingredients

1 cup Maah ki dal or Black Lentils:

4 cups Water:

2 Onions:

4 Tomatoes:

2 Ginger:''

Garlic: few cloves

Fenugreek/cilantro: handful

1 teaspoon Salt, chilli: or to taste

1 teaspoon Chaat masala:

1 teaspoon Cumin Powder:

1 teaspoon Fresh Garam masala:

1/2 cup Heavy Cream:

Butter for serving

2 teaspoons Cooking Oil:

Preparation

Wash and soak the lentils in warm water at least for 2 hours.

In a pressure cooker add water, beans, salt and cook for 20 minutes on low heat till beans are tender.

In a nonstick pan, saute chopped onions, tomatoes, freshly grated ginger and garlic, fenugreek and cilantro.

Add seasoning of salt, chilli powder to taste.

Puree the mix (Tadka) to make a smooth paste.

This Tadka can be made ahead and added to boiled lentils.

Add this masala to cooked lentils and simmer for another 15-20 minutes (Preferably add fresh homemade garam masala - see method).

Add some cream to get the silky consistency and rich brown color.

Serve hot with few ginger julliens and a dollop of butter.

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About

Dal Bukara, also called as Dal makhani is a signature mughlai dish of Indian cuisine. This exquisitely rich creamy dal is cooked in a giant pot overnight over charcoals. Its made up of urad dal or kali dal, whole black lentils. Traditionally, it takes 12 hours to cook dal bukhara, but I have made a shorter version in a pressure cooker, which came out quite good. The key tip of making delectable dal is first, cook at sim heat over long time, stirring occasionally. Second, add good quantity of tomato puree and fresh home made garam masala, to make the dal exotic !

Read More at : http://onecreativekitchen.blogspot.com/2011/01/dal-bukhara-with-khasta-missi-roti.html