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

How to Make Dal Bukhara

• 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.
• Mix all the ingredients well.
• Sprinkle very little water if you required. Not more than 2 tbsp.
• 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.
• Finally, add 2 tsp fresh cream. Serve with any Indian breads/Pulav of your choice.
• Recipe Courtesy: Niya's World