DAL BUKHARA

DAL BUKHARA (Dal Bukhari or Dal bukara all are same ) is a traditional dal dish from AWADH CUSINE.A very rich and creamy dal dish with its own aroma and creamy texture.Treditionaly the y use whole black gram(Kali dal or Kali mah ki dal or urad dal,pottuminappapu) and this dal bukhara is cooked in a gaint pot over charcol(Bhatti) mixed with fresh raw tomatoes and some spices and finish off with fresh cream and butter

Traditionaly they wash dal add dal and tomatoes and ginger,garlic in to a gain pot and leave it on a Bhatti in a low fire for over night so.........................................

Traditional Dal bukhara takes 12 hours to make so..... I cooked this dal in pressure cooker yes its taste great.

And here I go with the recipe

INGREDIENTS:--

Whole black gram --- 1 cup (urad dal)

Water --- 4 cups

Tomato --- 1 ripe choped finely

Ginger --- 1 tab sp grated

Garlic --- 3 cloves minced

Onion --1 medium finely choped

Salt to taste

Red chilli powder -- 11/2 tea sp

Butter --- 1/4 cup

Fresh cream ---1/2 cup

Garam masala -- 1/2 tea sp (optional)

METHOD:----

Wash and cook dal in a pressure cooker for 3 whistles let it cool itself

Now open the pressure cooker and mash the dal well

then add ginger , garlic, and half butter and cook for 15 min.

now heat the leftover butter add chopped onion stir for a few min. add tomato and cook till soft then add red chili powder and garam masala(if you like) and add this to dal add salt to taste and cream and mix well(add cream just before you serve(in original dish they add cream and cook for 10 min.)

Serve hot with naan or roti, rice

Enjoy your meal

And this is my entry for RCI: Awadhi Cusine hosted by SIRI at Siri's Corner

http://siri-corner.blogspot.com/2008/12/announcement-of-rci-awadhi-cuisine.html