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DAL BUKHARA RECIPE

DAL BUKHARA RECIPE (LC14210): A dish, very similar to the popular Dal Makhani, this recipe is made of indian Black lentils, kidney beans & channa dal with spices & cream added for richness.


Prep Time : 525
Cooking Time : 60
Resting Time : 9 hour , 45 Min

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Ingredient

Black beans

1 Cup

Washed & Cleaned

Red kidney beans

1/2 Cups

Washed & Cleaned

Chana dal

1/4 Cup

Washed & Cleaned

Salt

As required

Dry fenugreek leaves

1 tablespoon

Unsalted butter

3 tablespoon

Cloves

3 number

Cinnamon Stick

2 Inch

Green Cardamom

3 number

Cumin seeds

1/2 tablespoon

Turmeric powder

1/2 tablespoon

Nutmeg ground

2 tablespoon

Ginger Paste

1 tablespoon

Cumin powder

1 tablespoon

Coriander powder

1/2 tablespoon

Tomato Paste

1 Cup

Cardamom Powder

1 tablespoon

Cooking Cream

1 Cup


How to make 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.


Equipment

Cooking pot -Deep - with lid

Ladle

Pressure Cooker

Spoon Wooden


Cuisines

Indian Recipes