“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.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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