Intro

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 : 8 Hour , 45 Min
Cooking Time : 1 Hour
Resting Time : 9 hour , 45 Min

Set Ingredient

4

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

Serves
4
Serves

Step 1 / 13

4

Soak the lentils and Kidney beans overnight.

Black beans

1 Cup

Washed & Cleaned

Red kidney beans

1/2 Cups

Washed & Cleaned

Step 2 / 13

4

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

Step 3 / 13

4

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

Chana dal

1/4 Cup

Washed & Cleaned

Salt

As required

Step 4 / 13

4

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

Step 5 / 13

4

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

Step 6 / 13

4

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

Dry fenugreek leaves

1 Tablespoon

Step 7 / 13

4

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

Unsalted butter

3 Tablespoon

Cloves

3 Number

Cinnamon Stick

2 Inch

Green Cardamom

3 Number

Cumin seeds

1/2 Tablespoon

Step 8 / 13

4

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

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

Step 9 / 13

4

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

Step 10 / 13

4

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

Step 11 / 13

4

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

Step 12 / 13

4

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

Cardamom Powder

1 Tablespoon

Cooking Cream

1 Cup

Step 13 / 13

4

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

       Patent Pending.  Get Guided Player

DAL BUKHARA RECIPE


Prep Time : 8 Hour , 45 Min
Cooking Time : 1 Hour
Resting Time : 9 hour , 45 Min