When Mughal Emperor Akbar established Awadh, the Indian kitchen also got a complete makeover to accommodate the most elaborate buffet of dishes, each better than the last. One such dish that the Indian kitchen embraced was the Dal Bukhari. One of the best characteristics of the dish’s recipe is its use of minimal ingredients to bring out the most delicious flavours. The dish finds a special mention in our menu as a “black lentil speciality”. Our approach to the dish is to slow cook urad dal into a creamy concoction with tomato puree, butter and cream, to bring out its decadent, soul-satisfying flavours.
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 Tbsp- Butter or cream for garnish (optional)
Salt as required
Makes an excellent pair with sheermal, warqi parantha, or naan.
- Soak the lentils in enough water overnight.
- Drain them later and add the drained lentils in a 3 or 4 - litre pressure cooker.
- Add 5 cups water and pressure cook the lentils for about 18 to 20 minutes.
- Meanwhile, make a puree of the tomatoes in a blender.
- Crush the ginger and garlic into a paste in mortar-pestle.
- Once the daal is boiled, into the same pan add the ginger garlic paste, tomato puree, Kashmiri red chilli powder, butter, cream and salt.
- Add a few cups of water as well.
- Next, simmer the daal for about an hour or 2.
- This process has to be continued for hours while slowly stirring and checking.
- Lastly, sprinkle garam masala powder and stir well.
- Serve Dal Bukhari, with a dollop of butter or cream & garnish with ginger juliennes.