Dal Bukhara / The Authentic Recipe

Описание: Dal Bukhara was the preparation introduced by Chef Madan Jaiswal in the restaurant by the name of Bukhara at ITC Maurya Sheraton, Delhi.
This dal has a creamy velvety texture and is very close to dal makhani.
Slow cooking for a long duration in a tomato based gravy, butter and cream makes its taste ultimate.
This dal can be served with rice, chapati, naan, lachcha paratha or tandoori roti.

Ingredients – in same order as used in the video

Step 1 – Boiling dal
• ½ cup (100g) whole black urad dal (washed & soaked overnight)
• 1 tbsp grated ginger
• 1-2 finely chopped green chillies
• 1 tsp salt
• 2 cups water
• 1tbsp oil

Step 2 – Cooking dal
• 5 tbsp ghee
• 1 tbsp cumin seeds (jeera)
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 1-2 finely chopped green chillies
• 1 tsp red chilli powder (kashmiri lal mirch)
• ½ tsp coriander powder (dhaniya)
• A pinch of turmeric powder (haldi)
• Puree of 4 medium sized tomatoes
• Boiled dal
• 1 tsp salt
• ½ tsp garam masala powder
• 1 tbsp kasuri methi (crushed)
• 2- 3 cups of hot water (added to dal in parts)
• 2 tbsp butter
• 4 tbsp fresh cream

Do remember cooking is an art not a science.
Quantity of ingredients needs to be altered as per the local taste and your personal preferences.
Follow the steps carefully to get the best results.

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