Tangy Dal Bukhara
Tangy Dal Bukhara
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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)
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
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