Behind the Recipes
Daal Bukhara By Divya Gugnani
Makes 4 servings
INGREDIENTS:
Black lentils, whole(urad daal) 1 1/4 cups
Chilli powder 1 tsp.
Cream 2/3 cup
Garlic paste 4 tsp.
Ginger paste 4 tsp.
Tomato puree 3 cup
White butter 1/2 cups
Salt to taste
PREPARATION:
1. Pick, clean and soak lentils for at least 3 hours; best soaked overnight.
2. Add 1.5 litres water to the lentils and cook over a low flame till grain splits and daal is mashed. It is traditionally cooked over charcoal embers for 6 hours or overnight with 8 1/2cups of water. It can also be cooked for 12 hours in a slow cooker.
3. Stir the lentils vigorously to mash them.
4. Add the tomato puree, ginger and garlic pastes, salt and chilli powder and cook for an hour till Baal is thick.
5. Keep aside 10 gm butter and add the rest to the lentils along with the cream and cook for another 15 minutes, stirring continuously till the fat is incorporated into the daal.
Tips: Add the reserved butter and serve hot with tandoori roti or naan.
Time
Preparation: overnight
Cooking: 2 1/2 hours on a gas stove;
overnight on charcoal or a slow cooker.
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