Dal Bukhaari Food

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DAL BUKHAARI



Dal Bukhaari image

Dal Bukhari, a black-lentil specialty of (Awadh) northwest India. Traditionally this dal was made by black urad being simmered overnight on a slow fire in a "bhatti" combined with fresh tomatoes and some spices and finished off with fresh cream and white butter.

Provided by udita

Categories     Lentil

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 cup Urad Dal, whole soaked over night
2 tablespoons ginger paste
2 tablespoons garlic paste
200 ml tomato paste
2 teaspoons kashmiri chili powder
1/4 cup butter
1/2 cup fresh cream
1/2 teaspoon garam masala powder (optional)
salt

Steps:

  • Pressure cook the dal with salt for about 15-20 minutes.
  • Mash the dal well with the back of the laddle.
  • Add the ginger garlic pastes, tomato puree, red chilli powder and 1/2 the butter and cook for about 20 minutes.
  • Add cream and cook for another 10 minutes.
  • The texture of this dal is creamy.
  • Finish off with the garam masala if you like.
  • Serve piping hot with any of the many Indian breads.
  • Tip:.
  • The original recipe does not contain garam masala in it. Sometimes I add the same for a variation and it tastes great!

Nutrition Facts : Calories 284.8, Fat 15.6, SaturatedFat 9.5, Cholesterol 47.5, Sodium 352.1, Carbohydrate 27.9, Fiber 11.5, Sugar 5.2, Protein 10.5

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