Aug 4, 2011

Dal Bukhara

Dal Bukhara

A creamy & rich dal. Serve as a main dish with Indian breads !!!

Serves: 3 - 4

You will need

1 cup ( 100 g ) whole urad dal
1/4 cup ( 30 g or 2 tablespoons ) rajma ( red kidney beans )
2 1/2 cups water (300 ml)
1/2 teaspoon salt

Soak whole urad dal and rajama in 2 1/2 cups (300 ml) water for 6 hours. Do not drain out water. Boil with salt in a pressure cooker for 30 minutes (reduce heat to medium after 2 nd whistle and cook for 25 minutes on a medium heat). Allow the cooker to cool naturally. 0pen the lid and slightly mash boiled dal - rajma mixture with a ladle. Dal - rajma mixture will be thick in consistency.

Other ingredients:

1 teaspoon Kashmiri red chilli powder
30 ml (2 tablespoon) tomato puree
15 g (1 tablespoon) ginger - garlic paste
2 teaspoon butter
2 teaspoon fresh cream

Final preparation:

In a heavy bottomed vessel or wide non - stick pan, mix cooked dal - rajma mixture with tomato puree, Kashmiri red chilli powde, butter and salt to taste. Mix all the ingredients well. Sprinkle very little water if you required. Not more than 2 tablespoon. Cover with a lid and cook on a low heat for 30 - 35 minutes ( stir occasionally ) or till done / dal - rajma well mixed with all the spices / gravy thickens / creamy gravy.

Finally, add 2 teaspoons fresh cream. Serve with any Indian breads / Pulao of your choice.


Deepthi KR said...

first time to hear it , looks intresting!!!

Chitra said...

this curry looks so creamy and rich...