Tangy Dal Bukhara

Recipe by
Total Time:
13 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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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)
  • 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/