Dal Bukhara: A Creamy Delight of Urad Dal

wellhealthorganic.com Dal Bukhara: Dal Bukhara, a sumptuous slow-cooked dish crafted from whole black gram (urad dal), boasts a velvety texture accentuated with tomato puree, butter, and cream. Originating from the kitchens of the renowned ITC Maurya Hotel in Delhi, this recipe embodies the essence of North Indian and Punjabi cuisine.

Dal Bukhara

Preparation Time: 8 hours

Cooking Time: 2 hours

Total Time: 10 hours

Cuisine: North Indian, Punjabi

Course: Main Course

Dietary: Gluten-Free, Vegetarian

Difficulty: Moderate

Ingredients:

• 1.5 cups whole black gram or urad dal
• 250 grams tomatoes (or 3 medium to large tomatoes)
• 2 teaspoons Ginger Garlic Paste (or 1 inch ginger + 4 to 5 medium garlic cloves, finely crushed)
• 1 teaspoon Kashmiri red chili powder (adjust according to preference)
• ½ teaspoon Garam Masala
• 90 to 100 grams white butter
• 7 to 8 tablespoons light cream (or 3 to 4 tablespoons heavy whipping cream)
• 4.5 to 5 cups water for pressure cooking the lentils
• 1 to 1.5 cups water (for later use)
• 1 inch ginger, julienned for garnish (optional)
• 1 tablespoon butter or cream for garnishing (optional)
• Salt, as required

Also Read: Mushroom Soup Recipe

Instructions:

Preparation:

1. Soak the lentils in sufficient water overnight or for 7 to 8 hours.
2. Drain and rinse the soaked lentils. Transfer them to a 3 or 4-liter pressure cooker.
3. Add 4.5 to 5 cups of water and pressure cook the lentils for 16 to 18 whistles or about 18 to 20 minutes on medium heat.
4. Meanwhile, blend the tomatoes into a smooth puree and crush the ginger and garlic into a paste.

Making Dal Bukhara:

1. Once the pressure settles, open the cooker and add the ginger-garlic paste, tomato puree, Kashmiri red chili powder, butter, cream, and salt. Also, pour in 1 to 1.5 cups of water.
2. Stir well and simmer the dal uncovered on low heat for about 1 to 1.5 hours.
3. Stir frequently to prevent sticking, and mash some lentils while stirring.
4. If the dal thickens, add hot water as needed. Adjust seasoning with more chili powder or salt if required.
5. Sprinkle garam masala powder and mix thoroughly.
6. While serving, garnish with butter or cream and ginger juliennes (optional).

Also Read: Oats Chilla

Serving Suggestion:

• Serve hot with jeera rice or alongside Indian flatbreads like naan, paratha, or roti.

Notes:

How to Infuse Charcoal Flavor into Dal Bukhara:

• Secure a small piece of charcoal between tongs and heat it until red hot.
• Place the red-hot charcoal in a small steel bowl atop the cooked Dal Bukhara in the cooker.
• Drizzle a few teaspoons of ghee (oil or butter) over the charcoal and tightly cover the cooker lid.
• Let it sit for a few minutes to infuse the charcoal flavor. For a stronger flavor, keep it covered for a few more minutes.

Instant Pot Method:

• In the steel insert of an 8-quart Instant Pot, add rinsed and soaked lentils with 4.5 cups of water. Pressure cook on high for 25 minutes.
• Allow natural pressure release for 18 to 20 minutes. Open the lid.
• Add tomato puree, ginger-garlic paste, red chili powder, cream, butter, salt, and additional water if needed.
• Mix well and simmer using the sauté function for 12 to 15 minutes until desired consistency is achieved, stirring occasionally.
• Finish with garam masala powder and garnish with cream or butter when serving.