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How often have to seen Dal Bukhara on the menu of an Indian restaurant? Very rarely right. Actually, this dal recipe is more or less a part of the Indian cuisine. However, dal bukhara originates somewhere in the North West Frontier Province, now Uzbekistan. Bukhara is in fact the name of a town in Uzbekistan.
The look and feel of this dal recipe is very similar to our very own Dal Makhani. But there is a distinct difference between the Punjabi dish Dal Makhani and the exotic Dal Bukhara. The difference comes from the spices used in these two dal recipes.
If you are bored with the everyday dal recipes in the Indian cuisine, then dal bukhara gives you an interesting option to choose.
Preparation Time:5 minutes
Cooking Time:20-25 minutes
- Black urad dal- 2 cups
- Cumin seeds- 1tsp
- Ginger-garlic paste- 2tbsp
- Tomato- 1 (chopped)
- Red chilli powder- 1tsp
- Asafoetida (hing)- 1 pinch
- Kasuri methi or fenugreek leaves- 1tbsp
- Butter (unsalted)- 2tbsp
- Fresh cream- 2tbsp
- Salt- as per taste
- Soak the urad dal in water overnight. Drain away the water in the morning and boil the dal with 3 cups of fresh water.
- If you are using a pressure cooker, you need to cook it for the duration of 3 whistles.
- After the steam is released from the cooker, mash the dal with a back of serving spoon. Make a fine paste.
- After that, melt butter in a deep bottomed pan. Season it with cumin seeds, hing and 1tsp of red chilli powder.
- Add ginger-garlic paste to the pan and cook over a medium flame for 2-3 minutes.
- Then add tomato to the pan and sprinkle salt over the tomatoes. Lower the flame and let it cook for 5 minutes.
- Add fenugreek seeks to the pan and mix it up well.
- Add the mashed dal to the pan and mix it with the spices.
- Add cream and cook on a low flame for another 3-4 minutes until the butter starts floating on top surface of the dal.
Dal bukhara is ready. It is best enjoyed with tandoori rotis or naans.