Dal Bukhara

Ingredients list for Dal Bukhara

• 1 cup Whole black gram with skin (chilkewala sabut urad) soaked
• 1/4 cup Kidney beans (rajma) soaked
• 2 tablespoons Split Bengal gram (chana dal) soaked
• to taste Salt
• 1 tablespo to garnish Butter
• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• 3-4 Green cardamoms
• 3-4 Cloves
• 1 inch Cinnamon
• 1 tablespoon Ginger paste
• 2 Green chillies
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Nutmeg powder
• 1 teaspoon Red chilli powder
• 1 cup Fresh tomato puree
• 1 teaspoon Dried fenugreek powder (kasuri methi) roasted and powdered
• 1 teaspoon Garam masala powder
• 1/4 cup + to garnish Fresh cream
• to garnish Fresh coriander sprig
• to serve Naan

Method

1. Put black gram, kidney beans and split Bengal gram into a pressure cooker, add salt and 4 cups water, cover the cooker and cook under pressure till 7-8 whistles are released. Once the pressure settles completely uncover the cooker and mash the cooked ingredients slightly.
2. Heat butter and oil in a deep non-stick pan, add cumin seeds, green cardamoms, cloves, cinnamon stick and ginger paste, mix well and sauté for a minute on medium heat.
3. Break and add green chillies, mix and sauté for a minute. Add turmeric powder, coriander powder, cumin powder and nutmeg powder, mix and sauté for 1 minute.
4. Add red chilli powder and mix well. Add tomato puree, mix well, cover and cook on medium heat, stirring occasionally, till oil separates.
5. Add the cooked grams and salt and mix well. Churn the mixture with a churner mashing the grams. Cook for 15-20 minutes on medium heat.
6. Add powdered dried fenugreek leaves and garam masala powder and mix well. Cook for 3-4 minutes on medium heat. Add cream and mix well and cook for a minute.
7. Transfer into a serving bowl, garnish with cream, a dollop of butter and coriander sprig and serve hot with naan.