Ingredients
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1 cup split black Gram Lentils
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1 small Onion
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2 Tomatoes
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1 tsp Ginger
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1 tsp Garlic
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1 green chili Jalapeno Pepper
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¼ tsp Garam Masala
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¼ cup Cream
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Salt
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Ghee
Directions
Daal Bukhara, first created at the ITC Maurya Hotel in New Delhi, is world famous. My recipe provides a creamy slow cooked taste in less time and less calories.
Steps
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1
Done
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Soak the split black urad daal for an hour or two if possible. You can also skip this step. |
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2
Done
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Wash and rinse split black urad daal and pressure cook with 2-3 times the water for 3 whistles. Steam on low flame with pressure on for at least 15-20 minutes. If you are using the stove top method, this Daal will take 2-3 hours to get really creamy, even after it has been soaked for a few hours. |
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3
Done
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Mince the green chili, ginger, garlic together separately and add to the cooked daal. |
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4
Done
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Add finely chopped onion and tomato. |
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5
Done
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Whisk or mash the daal to mix everything well. |
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6
Done
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Keep the simmer on until the Daal thickens and gets creamy and sticky. |
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7
Done
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Add salt and garam masala. |
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8
Done
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Simmer until onions/ tomatoes are cooked down and the daal is creamy and slightly sticky/ gooey. You will still see some whole lentils but the sauce will be creamy naturally. |
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9
Done
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Add some cream just before you are ready to serve. Simmer for a minute or two after adding the cream, and garnish with more cream on the top. |
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10
Done
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This daal also tastes good with a dollop of ghee added on top while serving. |
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11
Done
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Serve hot with rice or roti as part of an Indian meal. |
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12
Done
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You can make this recipe vegan by using cashew paste instead of the cream. Traditionally, this Daal is loaded with butter and cream and is a very rich dish. |
