Dal Bukhara With Khasta Missi Roti
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 here.
Total Steps
9
Ingredients
15
Tools Needed
9
Ingredients
- 2 teaspoons Cooking Oil
- Butter(optional)
- 1/2 cup Heavy Cream
- 1 teaspoon Chaat masala
- 1 teaspoon Fresh Garam masala
- 1 teaspoon Cumin Powder
- 2 inch Ginger
- cloves Garlic
- Fresh Fenugreek and Cilantro
- Salt(optional)
- Chilli powder(optional)
- 4 Tomatoes
- 4 cups Water
- 2 Onions
- 1 cup Maah ki dal (Black Lentils)
Instructions
Step 1
Wash and soak the black lentils in warm water for at least 2 hours.
Step 2
In a pressure cooker, add 4 cups of water, the soaked lentils, and salt. Cook for 20 minutes on low heat until the lentils are tender.
Step 3
In a nonstick pan, sauté the chopped onions, tomatoes, freshly grated ginger, garlic, fenugreek, and cilantro.
Step 4
Add salt and chilli powder to taste while sautéing.
Step 5
Puree the sautéed mixture (Tadka) to make a smooth paste.
Step 6
This Tadka can be made ahead of time and added to the boiled lentils later.
Step 7
Add the pureed masala (Tadka) to the cooked lentils and simmer for another 15-20 minutes. Preferably add fresh homemade garam masala at this stage.
Step 8
Stir in the heavy cream to achieve a silky consistency and rich brown color.
Step 9
Serve the Dal Bukhara hot, garnished with ginger juliennes and a dollop of butter.