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Dal Bukhara Recipe

Unlike dal makhani, dal bukhara is made only with whole urad dal and not with rajma. Dal Bukhara is a rich, creamy slow cooked whole urad dal along with tomato puree, cream and butter with very few spices.

  • Prep time:
  • 10mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 2 to 3

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Vegetarian

Level : Moderate

Cuisine : Punjabi

Course : Mains

Tags

  • #Contest172
  • #RecipeswithButter&Ghee
Ingredients

Ingredients For Dal Bukhara Recipe

Methods
  • 1. Wash properly whole urad dal properly and soak in enough water for 7 to 8 hrs or overnight. Add salt and pinch of turmeric powder and pressure cook for 6 to 7 whistles on high flame.
  • 2. Heat up the kadhai and roast kasuri methi for a minute. Remove in a plate and let it cool down.
  • 3. In same kadhai, heat up ghee on low flame. Add oil and jeera. Once it crackles, add hing and ginger garlic paste and saute for a minute.
  • 4. Add tomato puree and salt and mix all well and cook further till oil separates.Add red chilli powder, dhania jeera powder, garam masala, roasted kasuri methi and chopped fresh green coriander leaves and mix well. Add cooked whole urad dal. Mix well. Add about 2 cups water to adjust the consistency.
  • 5. Add fresh cream and butter, mix everything well. Turn the flame to medium and cook for atleast 30 to 40 mins stirring in between. Switch off the flame.
  • 6. Garnish with butter or fresh cream and serve hot with roti or paratha or tandoori roti or naan along with simple steamed rice.
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