Ingredients

• 1 cup - whole black gram (Indian black lentils/urad dal)
• 1 - medium onion, finely chopped
• 4 - medium-large tomatoes chopped, preferably ripe
• 2 tbsp- tomato paste
• 1 - jalapeno/green chillies
• 1 - 2 inch ginger, peeled and grated
• 2-3 cloves - garlic, finely chopped
• 1 tsp - cumin
• 1 -bay leaf
• 1/2 tsp -turmeric
• 1 large pinch - asafetida
• 1 tsp - cumin-coriander powder
• 1 tsp - dried fenugreek leaves (kasuri meth)
• 1 tbsp - jaggery, grated
• 1/3 cup - finely chopped onions (optional)
• cilantro sprigs

How to Make Tangy Dal Bukhara

• Soak the lentil for 6-8 hours. Do it the previous night after washing it in cold water a couple of times.
• You can choose to either cook it on a stove top for 30-40 minutes (or until cooked) or use your pressure cooker.
• Add the bay leaf and 3 cups water to the lentils. Pressure cook to 3-4 whistles.
• Mash it with a potato masher. Set aside.
• While the lentils are cooking, you can heat up a pan. Add 1-2 tbsp butter (or 2-3 tsp oil).
• Add cumin along with asafoetida and when the aroma is released, add the onion and chillies. Saute for a minute and add the garlic and ginger.
• Add the chopped tomatoes.
• Add the salt and saute for another minute.
• Add 1 cup of water, increase the heat and let it cook for another 5-6 minutes until it becomes more of a sauce.
• Now add the tomato paste, turmeric, jaggery and cumin-coriander powder. Mix well.
• Close with the lid, reduce the heat to medium and cook for another 6-8 minutes until you find it thickens into a red gravy.
• Add the cooked lentil to this and stir.
• Do a taste test and see if it needs more salt and/or jaggery.
• Cover with the lid, reduce the heat to low and let it simmer for at least 10 minutes. The more you simmer, better its taste.
• Few minutes before serving, crush the kasuri meth / dried fenugreek leaves with your fingers and add it to the dal and stir.
• Serve hot, garnished with some finely chopped onions and cilantro.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/