Recipe
Dal Bukhara
Slow-cooked rich and creamy dal inspired by the famous ITC recipe
Prep
8 hrs
Cook
1 hr
Serves
6
Level
hard
Ingredients
- 1 cup oily toor dal
- 1/2 cup rajma (kidney beans)
- 4 tbsp butter
- 1/4 cup cream
- 1 cup tomato puree
- 1 tbsp ginger paste
- 1 tsp red chili powder
- 1 tsp kasuri methi
- Salt to taste
Method
- 1
Soak rajma overnight, cook with dal until completely soft.
- 2
Mash lightly, keeping some texture.
- 3
Add tomato puree, ginger paste, red chili powder and salt.
- 4
Simmer on very low heat for 45 minutes, stirring occasionally.
- 5
Add butter and cream, cook another 10 minutes.
- 6
Finish with kasuri methi, serve with butter naan.
