How to make Dal Bukhara -
A flavourful dal made with whole black grams, kidney beans and split Bengal gram and enriched with cream
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole black gram with skin (chilkewala sabut urad), Kidney beans (rajma)
Cuisine : Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Masoor Ki Dhal Puliseri Panchmeli Daliche Varan Sambhar
Dal Bukhara Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 8-10 hour
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dal Bukhara Recipe
Whole black gram with skin (chilkewala sabut urad) soaked 1 cup
Kidney beans (rajma) soaked 1/4 cup
Split Bengal gram (chana dal) soaked 2 tablespoons
Salt to taste
Butter 1 tablespo to garnish
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Green cardamoms 3-4
Cloves 3-4
Cinnamon 1 inch
Ginger paste 1 tablespoon
Green chillies 2
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Nutmeg powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Fresh tomato puree 1 cup
Dried fenugreek powder (kasuri methi) roasted and powdered 1 teaspoon
Garam masala powder 1 teaspoon
Fresh cream 1/4 cup + to garnish
Fresh coriander sprig to garnish
Naan to serve
Method
Step 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.
Step 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.
Step 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.
Step 4
Add red chilli powder and mix well. Add tomato puree, mix well, cover and cook on medium heat, stirring occasionally, till oil separates.
Step 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.
Step 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.
Step 7
Transfer into a serving bowl, garnish with cream, a dollop of butter and coriander sprig and serve hot with naan.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
