Dal Bukhari
-
1.5 cups
Whole urad dal
-
250 grams
Tomatoes
-
½ inch
Ginger
-
4 to 5
Medium garlic
-
1 teaspoon
Kashmiri red chilli powder
-
½ teaspoon
Garam masala powder
-
90 to 100 grams
White butter
-
7 to 8 tablespoon
Low fat cream
-
4.5 to 5
Cups of water
-
1 to 1.5
Additional cup of water
-
½ inch
Ginger-julienned for garnish (optional)
-
1 tablespoon
Butter or cream for garnish (optional)
-
salt as required
-
1.5 cupsWhole urad dal
-
250 gramsTomatoes
-
½ inchGinger
-
4 to 5Medium garlic
-
1 teaspoonKashmiri red chilli powder
-
½ teaspoonGaram masala powder
-
90 to 100 gramsWhite butter
-
7 to 8 tablespoonLow fat cream
-
4.5 to 5Cups of water
-
1 to 1.5Additional cup of water
-
½ inchGinger-julienned for garnish (optional)
-
1 tablespoonButter or cream for garnish (optional)
-
salt as required
Pre-Cooking Preparation:
1. Soak the lentils in enough water overnight.
2. Drain them later and add the drained lentils in a 3 or 4-litre pressure cooker.
3. Add 5 cups water and pressure cook the lentils for about 18 to 20 minutes.
4. Meanwhile, make a puree of the tomatoes in a blender.
5. Crush the ginger and garlic into a paste in mortar-pestle.
Preparation:
1. Once the daal is boiled, into the same pan add the ginger garlic paste, tomato puree, Kashmiri red chilli powder, butter, cream and salt.
2. Add a few cups of water as well.
3. Next, simmer the daal for about an hour or 2.
4. This process has to be continued for hours while slowly stirring and checking.
5. Lastly, sprinkle garam masala powder and stir well.
6. Serve Dal Bukhari, with a dollop of butter or cream & garnish with ginger juliennes.
Makes an excellent pair with sheermal, warqi parantha, or naan.
To serve
Makes an excellent pair with sheermal, warqi parantha, or naan.
Pre-Cooking Preparation:
1. Soak the lentils in enough water overnight.
2. Drain them later and add the drained lentils in a 3 or 4-litre pressure cooker.
3. Add 5 cups water and pressure cook the lentils for about 18 to 20 minutes.
4. Meanwhile, make a puree of the tomatoes in a blender.
5. Crush the ginger and garlic into a paste in mortar-pestle.
Preparation:
1. Once the daal is boiled, into the same pan add the ginger garlic paste, tomato puree, Kashmiri red chilli powder, butter, cream and salt.
2. Add a few cups of water as well.
3. Next, simmer the daal for about an hour or 2.
4. This process has to be continued for hours while slowly stirring and checking.
5. Lastly, sprinkle garam masala powder and stir well.
6. Serve Dal Bukhari, with a dollop of butter or cream & garnish with ginger juliennes.
Makes an excellent pair with sheermal, warqi parantha, or naan.
To serve
Makes an excellent pair with sheermal, warqi parantha, or naan.


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