Dal Bukhaari Recipes
DAL BUKHAARI
Dal Bukhari, a black-lentil specialty of (Awadh) northwest India. Traditionally this dal was made by black urad being simmered overnight on a slow fire in a "bhatti" combined with fresh tomatoes and some spices and finished off with fresh cream and white butter.
Provided by udita
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pressure cook the dal with salt for about 15-20 minutes.
- Mash the dal well with the back of the laddle.
- Add the ginger garlic pastes, tomato puree, red chilli powder and 1/2 the butter and cook for about 20 minutes.
- Add cream and cook for another 10 minutes.
- The texture of this dal is creamy.
- Finish off with the garam masala if you like.
- Serve piping hot with any of the many Indian breads.
- Tip:.
- The original recipe does not contain garam masala in it. Sometimes I add the same for a variation and it tastes great!
Nutrition Facts : Calories 284.8, Fat 15.6, SaturatedFat 9.5, Cholesterol 47.5, Sodium 352.1, Carbohydrate 27.9, Fiber 11.5, Sugar 5.2, Protein 10.5
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