Thursday, 22 November 2012

Dal bukhara

Dal bukhara( is from town called bukhara from uzbekistan country) is another dish cooked with black urad dal, though it might resemble dal makhni, the difference between them is that dal makhni with dark grey colour is made with a strong buttery flavour with spices to add its part, but bukhara is reddhish brown coloured with tomato as its dominant flavour.  So the recipe is as follows:

Ingredients required

To be pressure cooked
  • 1/2 cup black urad dal, soaked overnight
  • 1 tsp finely chopped green chillies
  • 1 tsp finely chopped ginger
  • 3 tsp finely chopped mint leaves
  • Pinch of hing/perungayam
  • one cup water
Other ingredients
  • 3 tsp oil
  • 1/4 tsp crushed cinnamon
  • 1/4 tsp powdered cardamon
  • 2 cloves
  • 4 tsp finely chopped onions
  • 1 tsp ginger-garlic paste
  • 4 tsp finely chopped tomatos
  • Pinch of turmeric
  • one cup tomato puree
  • 1/2 tsp garam masala
  • 1/2 tsp chilli powder
  • 1 tsp dhanya powder
  • 1 tsp salt


Pressure cook dal with all ingredients given under pressure cook column, keep aside
In a separate pan, heat oil and add cinnamon, clove and cardamon powder.

Add onions and saute till they turn pink.  Add ginger-garlic paste

Add chopped tomatos and saute till they turn mushy

Now, throw in spice powders along with pressure cooked dal

Finally add tomato puree

Serve hot with rotis

Tomato puree

First take 1/2 kg tomatos and heat them in vessel containing two  cups of water for about 20 minutes.
Then cool and peel the skin off.

Carefully using the knife, cut and remove the seeds and white stem  part below.  Blend them.

Tomato puree is now ready!!!!!  This may yield 3/4 cup of tomato puree.

nRelate Posts Only