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Dal Bukhara

Dal Bukhara is a popular Indian Side Dish
Author :
Category :
Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

1 cup (100 g) - whole Urad Dal

1/4 cup (30 g or 2 tbsp) - Rajma (red kidney beans)

2.5 cups - water (300 ml)

1/2 tsp - salt

Other ingredients:

1 tsp - Kashmiri Red Chilli powder

30 ml (2 tbsp) - Tomato puree

15 g (1 tbsp) - Ginger - Garlic paste

2 tsp - Butter

2 tsp - fresh Cream

Method

  1. In a heavy bottomed vessel or wide non - stick pan, mix cooked dal - rajma mixture with tomato puree, Kashmir red chilli powder, butter and salt to taste.
  2. Mix all the ingredients well.
  3. Sprinkle very little water if you required. Not more than 2 tbsp.
  4. Cover with a lid and cook on a low heat for 30 - 35 minutes (stir occasionally) or till done / dal - rajma well mixed with all the spices/gravy thickens/creamy gravy.
  5. Finally, add 2 tsp fresh cream. Serve with any Indian breads/Pulav of your choice.
  6. Recipe Courtesy: Niya's World
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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