No Indian meal is complete without daal. Be it roti, rice or naan we Indians love to serve daal with all of these. Daal makhani, daal tadka, daal Punjabi are some scrumptious daal preparations that are on the top of the menu list of every Indian restaurant. Why to go outside when you can cook lip smacking Punjabi style daal at home? The last night on demand of my dear husband, I made desi daal Bukhara with a smoky twist for that extra punch and served it along with baingan bharta and pulka for a weekday meal. Believe me, each spoon to this dish gives your tongue a heavenly taste. Daal Bukhara is a north Indian style daal, cooked in tomato gravy on slow flame. Let’s get started to have a sneak peek on its recipe.
• 1 cup black urad dal (whole), soaked overnight
• 1 onion, finely chopped
• 3 tomatoes pureed
• 1 teaspoon ginger garlic paste
• 2 green chillies
• 2 tablespoon butter
• 1 teaspoon cumin seeds
• 1 teaspoon kasuri methi
• Salt, to taste
• 1 teaspoon red chilli powder
• 1 teaspoon chaat masala powder
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• ¼ cup fresh cream
• A piece of coal
• 1 tablespoon ghee
a. Begin making daal Bukhara by cooking daal in a pressure cooker with sufficient water till it’s done.
b. Heat butter in a pan, add jeera and bay leaf. Saute for a minute.
c. Add onions, ginger garlic paste and sauté till light golden brown.
d. Add tomato puree and mix. Now add salt. Mix well and cook for about 3 to 5 minutes.
e. After 3-5 minutes, add all the spices including kasuri methi, red chilli powder, chaat masala, cumin powder, turmeric powder and cook again for 2 minutes.
f. After 2 minutes, add the boiled daal and required water and let it simmer for few minutes.
g. Add garam masala powder and cream amd cook again for 2-3 minutes.
h. For giving it a smoky flavor, heat a piece of coal on gas flame and let it get hot.
i. Now put the coal piece in a bowl, pour ghee over the coal and let the fumes come up.
j. Wrap the hot coal in foil and place it in daal and cover the lid so that for five minutes.
k. Remove the coal piece and bring the daal to a boil.
l. Serve hot with phulka, rice or naan of your choice.
Try this lip smacking recipe of daal Bukhara, trust me I work wonders. It tastes very different and yummy and is liked by every age group. Instead of using foil for coal, you can also place it in diya and give it a smoky flavor. Besides being yummy in taste, this preparation is also rich in nutritional values. So what are you waiting for? Kitchen is calling, go and try 🙂