Dal Bukhara
Serves – 4
The dish tastes best after being stored in the refrigerator overnight and reheated.
Ingredients
1 ¼ cups Black lentils whole (Urad Dal)
1 tsp Red chilli powder
5 oz Cream
4 oz Butter
4 tsp Garlic paste
4 tsp Ginger paste
5 oz Tomato puree
1 piece of Charcoal
Salt
Method
Pick, clean and soak dal for at least 3 hours; best soaked overnight.
Add 6 cup water to the dal and cook over a low flame heat till grain splits and dal is mashed. It is traditionally cooked over charcoal embers for 6 hours or overnight with 8 cups of water.
Stir the lentils vigorously to mash them.
Add tomato puree, ginger and garlic paste, salt and red chilli powder, butter and cook for an hour till daal is thick.
Add cream and cook for another 15 min, stirring continuously till the fat incorporated into the dal.
Heat the piece of charcoal on direct flame.
Make small bowl aluminium foil and keep the aluminium foil bowl in the pan and put heated charcoal in the bowl.
Pour one teaspoon ghee on heated charcoal and immediately cover the wok, so that the gravy can absorb the essence of coal.
Only cover the bowl for 30 seconds, then remove the charcoal along with aluminium foil bowl. Delicious dal Bukhara is ready to serve. Serve hot with tandoori roti or naan.
This is the authentic ITC recipe.. Keep it up..
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