Dal Bukhara is a rich, creamy lentil dish that hails from the Indian cuisine, specifically from the region of Punjab. It’s made primarily with whole black lentils (urad dal) cooked slowly with tomatoes, ginger, garlic, and a blend of aromatic spices. The dish is typically simmered for hours on low heat, allowing the flavors to meld together and creating a velvety texture. Often finished with a dollop of butter or cream, it’s a flavorful and indulgent dish served with rice or bread.
Here’s a simple recipe to make Dal Bukhara at home:
Ingredients:
-1 cup whole black lentils (urad dal)
– 2 medium-sized tomatoes, chopped
– 1 medium-sized onion, chopped
– 2-3 garlic cloves, minced
– 1-inch ginger, grated
– 2 green chilies, slit
– 1 bay leaf
– 1 cinnamon stick
– 2-3 cloves
– 1 tsp cumin seeds
– 1 tsp coriander powder
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp garam masala
– Salt, to taste
– 4-5 cups water
– 2 tbsp Desi Ghee
– Coriander leaves, for garnish
Instructions:
1. Rinse the black lentils thoroughly and soak them in water for at least 4-6 hours or overnight.
2. Heat Ghee in a pressure cooker and add cumin seeds, bay leaf, cinnamon stick, and cloves. Let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
7. Drain the water from the soaked black lentils and add them to the cooker. Mix well.
8. Add salt and 4-5 cups of water. Stir well.
9. Close the lid of the pressure cooker and cook on low medium heat for 4-5 whistles or until the lentils are soft and cooked through.
10. Once the pressure is released, open the lid and give the dal a good stir and mash the Dal and let it cook for about 15-20 more minutes.
11. If the dal is too thick, add some water or milk to adjust the consistency and cook for 5 more minutes.
12. Garnish with chopped coriander leaves and serve hot with rice or roti.
Enjoy your homemade Dal Bukhara!
