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Daal Bukhara Recipe

Today I am going to share very delicious and creamy daal recipe i.e. Daal Bukhara which invented by Chef Madan Jaiswal at Bukhara restaurant- ITC Maurya in Delhi. Unfortunately Chef is no more with us but his dedication and recipe alive with us. In resturant or hotel its cook overnight in bulk quantity on charcoal tandoor or chula with tomato puree. It's slow cooking process. This daal made with minimum ingredient with richness of cream. At home we make in small quantity it's not possible to cook over night on charcoal tandoor. But here I try to justify this recipe as authentic way. Let's see how to make it.

  • Prep time:
  • 5hrs 0mins
  • cook time:
  • 1hrs 30mins
  • serves:
  • 2

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Mains

Recipe Notes

Try to take heavy bottom pan.

Tags

  • #Daal&Sabji
  • #Contest194
Ingredients

Ingredients For Daal Bukhara Recipe

Methods
  • 1. Take daal in mixing bowl and wash it 7 to 8 times. Each time you can see black water.
  • 2. Soak daal for 5 hours. After remove water.
  • 3. Boil water in vessel. Add daal and cook it for 20 minutes on low heat. After drain it and wash it gently.
  • 4. Again boil water and add half quantity of oil, kashmiri red chilli powder, tomato puree, red chilli powder , ginger garlic paste.
  • 5. Add daal and salt. Cook it for 30 minutes on low heat. After take some daal and press with thumb, if it properly pressed daal is cooked. If not cook for sometime.
  • 6. Heat remain oil in wok. Saute remain ginger garlic paste, Tomato puree, red chilli powder, kashmiri red chilli powder
  • 7. Add daal and garam masala. Add white makkhan and cream also. Cook for 5 minutes.
  • 8. Daal Bukhara is ready to serve, enjoy it with naan, kulcha, roti , rice etc.

Products used in Recipe

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