DAL BUKHARA RECIPE

1. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

2. Soak the lentils and Kidney beans overnight.

3. In the pressure cooker add soaked lentils, kidney beans and salt.

4. Add chana dal & enough water to cover the lentils. Cover the lid.

5. Pressure cook for 5 - 6 whistles on medium flame or until the grains are cooked completely.

6. Once the steam is gone & the cooker is opened, mash the grains roughly using the ladle back.

7. In a heavy bottom pan dry roast the dried fenugreek leaves for a minute & keep it aside.

8. Heat the butter in a heavy bottom pan, add clove, cinnamon stick, cardamon, cumin seeds & sauté well.

9. Now add turmeric powder, Nutmeg powder, ginger paste, cumin, coriander powder and Tomato paste.

10. Mix them well & cover the pan with lid for 2 - 3 minutes or until the oil seperates from the masala.

11. Add the lentil mixture and water as required to adjust the thickness.

12. Cook the curry about 20 - 30 minutes on slow heat. Stir occasionally to avoid sticking at the bottom.

13. Crush the roasted dry fenugreek leaves and mix in the gravy. Add cardamom powder and cooking cream.

14. Removed from the flame. Serve hot with Naan or Roti.