Ghee - 2 tbsp
Jeera - 3/4 tsp
Hing - 1/4 tsp
Ingredients to pressure cook
Black urad dal with skin - 1/2 cup
(wash and soak dal for overnight)
Water - 3 cups
Grated ginger - 1 tsp
Chopped green chillies - 4
Bay leaf - 1
( Pressure cook till soft,mash the dal slightly and keep it aside)
Ripe tomatoes - 2
(puree the tomatoes)
Ginger and Garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kashmiri chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt to taste
Crushed kastoori methi - 1/4 tsp
Butter - 1 tbsp
|Restaurant Style Dal bukhara|
Heat ghee in a pan temper it with jeera and hing,next add the ginger garlic paste and saute till raw smell has disappeared.
Add the dry spice powders and saute for a minute,pour the tomato puree and cook till oil has separated the masala.
Add salt,cooked and mashed dal pour water as needed, in low flame cook the dal till they thicken.
Lastly add butter and crushed kasturi methi,mix and enjoy with Roti or Rice.
Adding cream to this dish is optional.
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