Dal Bukhara Recipe: Dal prepared daily at home may seem light and comforting to eat, but the truth is that everyone gets bored of eating the same taste every day. Often we feel like eating something which is like a restaurant, a little creamy and also so tasty that once eaten, its taste is remembered for a long time. In such a situation, Dal Bukhara becomes a great option. Dal Bukhara is one of those recipes, whose name gives a royal feeling. In appearance this dal looks like makhani, but both its taste and texture are different. Its smoky flavor, creaminess and wonderful tadka make it special. Many people eat it only in hotels or restaurants and assume that it is difficult to make it at home, but the truth is that if you know the right method, then this dal can be prepared just like in a restaurant at home. If you too are bored of eating the same daily dal and this time want to try something that the whole house eats with gusto, then Dal Bukhara is the perfect dish for you. It definitely takes some time to make, but once it is ready, its taste makes your hard work completely successful. So, without any delay, let us know how to make Dal Bukhara at home so that your lunch or dinner tastes like a restaurant.
Recipe to make Dal Bukhara
1. Preparation of Urad Dal
First of all, wash the whole black urad dal thoroughly. After this, soak it in water overnight so that it swells properly. In the morning, drain out all the water and put the lentils in a pressure cooker. Add water, salt, turmeric and two bay leaves along with it. Now close the lid of the cooker and let it cook for about 7 whistles. After this, turn off the gas and let the pressure release on its own, this makes the dal very soft.
2. Process of making spices
-Now take a pan and heat some oil or ghee in it. As soon as the oil becomes hot, add cumin seeds, black cardamom and a small piece of cinnamon. Fry it lightly so that the aroma comes out. Now add ginger-garlic paste to it and cook for a minute.
-After this comes the turn of adding tomato puree. For this, first boil the tomatoes, then when they cool down, grind them and make a soft puree. Pour this puree into the pan and cook until the raw smell of tomatoes completely disappears and oil starts appearing on the edges of the masala.
3. Mixing pulses and spices
-Now put the cooked urad dal in the cooker and add it to the spices. At the same time, you can also add some dal water to it to get a nice creamy texture. Mix the dal by mashing it lightly, this enhances its taste even more.
-Add a small pinch of sugar to balance the taste. It adds a slight sweetness to the dal and sets all the spices.
4. Cook on low flame
-Now close the lid of the pan and let the dal cook on low flame for 8-10 minutes. Keep in mind that keep stirring the dal in between so that it does not stick to the bottom, if you feel that the dal is getting too thick, then add some more hot water to it.
-The specialty of Dal Bukhara is that it is thick, but not sticky. Its texture should be creamy, smooth and rich.
5. Final seasoning and serving
When the lentils are completely cooked, add garam masala, a little butter and cream to it. Crush some fenugreek leaves on top and add it and turn off the gas. This makes both the aroma and taste of the dal wonderful.
Now your restaurant-style Dal Bukhara is ready. Serve it with hot Naan, Tandoori Roti, Lachha Paratha or steamed rice and double the fun of the meal.
How to Make Dal Bukhara Recipe Method
