Dal bukhara

DAL BUKHARA

BY SONU SHOREE

“Dal Bukhara” ( दाल बुखारा ) is a velvety smooth slow cooked black lentil simmered in a tomato based gravy. It is a rich, creamy slow cooked whole urad dal (black gram) with tomato puree, butter and cream. 

Dal Bukhara was the preparation introduced by chef Madan Jaiswal in the restaurant by the name of Bukhara at ITC Maurya Sheraton, Delhi. It is basically Dal Makhani (Punjabi Dish) which is slow cooked over 18 hrs. Their Dal Bukhara is ultimate. Dal Bukhara is based on a very simple recipe. Dal Bukhara just needs to cook for a long time to get that velvety smooth texture and taste on the dal.

This is similar to dal makhani and infact more delicious.

This is a great dish for parties because it is so rich and creamy. This is a perfect dish to make your kids eat dal, since this one don’t taste like the usual dal recipe.  If you want it to be very rich you could cook this entirely in butter.

Dal Bukhara was a perfect combination for Indian Naan and Roti.

Some major differences between these two dal recipes are; Kidney beans and onions are not used in Dal Bukhara, unlike Dal Makhani. Unlike Dal makhani, Dal Bukhara is slow cooked for at least 18-20 hours in a tandoor. Unlike Dal Makhani, fewer ingredients and spices are used in Dal Bukhara.

*FOR DAL*

• 1 cup black urad dal (150 gms)

METHOD

Wash dal twice by rubbing it thoroughly. Soak it over night or 8 hrs.

Discard that water and and wash again. Put it in pressure cooker with water, salt and 2 tsp mustard oil,

Cook on slow flame for half an hour after two whistles on full flame.

After pressure is release, add 1 tbsp of butter ,mix well  . Put it on fire again to simmer  for 1 mins .

(Tomato purée is optional, I had it that’s y I put it. This way in main tadka I used less tomatoes)

*FOR TADKA: *

• 2 tbsp butter
• 1 tbsp oil
• 1/4 tsp heeng
• 1/2 tsp jeera
• 2 tbsp finely chopped garlic
• 2 tbsp finely chopped ginger
• 1/4 cup finely chopped onions
• 3 med size tomatoes pureed
• tomato ketchup – 1 tbsp
• sugar – 1/2 tsp
• 1 1/2 tsp Kashmiri laal mirch
• 1/2  tsp garam masala OR 1 Tsp kitchen king masala
• 1 tsp coriander powder
• 2 t sp kasuri methi
• 1/2 tsp jeera powder (not bhuna jeera)
• Salt to taste
• 2-3 tbsp cream

METHOD:

Heat oil and butter together.

Add jeera and garlic. Let jeera and garlic cook till nice golden brown.

Add heeng and onions, sauté and cook on medium flame till onions are also golden brown.

Add Kashmiri red chilli, kasuri methi, cook for a while add a tbsp of water.

Also add fresh tomato purée + ketchup + sugar  and salt. (Chk salt in dal and put accordingly)

Cook till it leaves oil. Add the remaining masalas, sauté and add cooked dal in it.

Adjust the consistency by adding warm water in it at this point.

Let it simmer for 5 – 8 minutes. Now add cream and switch off the gas.

*CHARCOAL FLAVOUR MUST FOR RESTAURANT KIND TASTE *

Heat a piece of charcoal on fire till it becomes red and ashy.

Put the steel katori on dal, carefully put the charcoal in it.

Add 1 tsp ghee on it and cover the lid. Just open it after a minute.

Not to give more smoke to this dal.

Otherwise charcoal flavour will empower the dal whereas we want blend of all the flavours..

SECOND TOP TADKA [ optional ]

Hear 2 tsp ghee, put a little jeera, Kashmiri much and 1 slit green chilli, put over just before serving. Garnish with hara dhania and this tadka and a tsp of cream.

NAAN RECIPE –Butter naan recipe

KHULCHA RECIPE –Khulcha

DAL MAKHANI RECIPE – DAL MAKHANI / MAH KI DAL

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