Dal Bukhara I रेस्टोरेंट्स की स्पेशल दाल बुखारा I Pankaj Bhadouria
Sharing with you the recipe of Dal Bukhara.
Dal Bukhara was created by Chef Madan Jaiswal in the Bukhara Restaurant of ITC Maurya Shereton Hotel.
The Dal Bukhara is different and very special as it uses no onion and has no ‘tadka’, no tempering at all!
Dal Bukhara is made with black urad dal and uses very little spices for flavouring.
It is different from dal makhani as dal makhani is made with urad dal, rajma and chana dal.
It gets a smooth creamy texture due to cooking for a long time over low heat.
Check out the recipe of dal Bukhara and let me know how you liked it!
Timeline
0:00 Intro
1:25 Soaking the Urad Dal
3:15 Cooking Dal Bukhara
8:30 Difference between Dal Makhani & Dal Bukhara
9:00 Serving Dal Bukhara
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Dal Bukhara
Preparation Time: 20 minutes + Soaking time
Cooking time: 50-60 minutes
Serves: 4-5
Ingredients:
1 cup whole black gram (Urad dal)
4-5 garlic cloves
2 Inch ginger
Salt to taste
bay leaves (
1 cup tomato puree
2 teaspoon Kashmiri red chilli powder
2 tbsp butter
¼ cup single cream
1 teaspoon garam masala
Hot water as required
Method:
Wash and soak the urad dal for 7 to 8 hours or overnight.
Drain the water and transfer the dal to a pressure cooker. Add around 3.5 cups of water, bay leaf and salt.
Pressure cook for 8 whistles.
Allow the pressure to release.
Add the minced ginger, garlic, tomato puree, Kashmiri Red chilli powder, salt, butter and 1 cup hot water.
Mix well and cook on low heat until the dal comes to a boil.
Cover and let the dal simmer on low heat for about 40 minutes. Keep on stirring the dal occasionally so that the dal doesn’t stick at the bottom of the cooker.
Add 1 cup hot water if the dal turns too thick.
Add the cream, and taste to check the salt. Adjust the consistency by adding boiling water and simmer on low heat for 5 minutes.
Add the garam masala and simmer on low heat for 2 minutes.
Serve.
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