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
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)
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