Dal Makhani Recipe | Homemade Dal Bukhara | Perfect Side Dish for Chapathi | Restaurant-Style Curry
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Dal is one of the best sources of protein we have and there is no limit to the different kinds of recipes we can try with Dal so today I'm going to show you all this Dal bukara recipe and I can't tell you how much I love its taste for the looks it appears to be like Dal Makhni but the ingredients The Taste and everything related to this recipe is very different so why wait let's get started.
Dal Makhani is a black lentil curry that is slow cooked for a really long time. But in this Blog, you can see how to make dal makhani as guided by Hema Subramanian, instantly without any complicated processes involved.
This recipe is a special because it doesn't have any onions at all. We have used ginger garlic paste in this one but you can also use ginger and hing powder instead if you like.
This is a nutritious curry which had whole black gram rich used in it. Black gram is known to be a rich source of plant based protein. You can enjoy this curry with any Indian bread of your choice or any rice recipe.
This is a wonderful side dish for chapati/roti/naan/phulka. Watch this Blog till the end to get a step by step guidance on how to make this curry easily at home. So try this recipe and enjoy. Let me know how it turned out for you guys in the comments section below.
Method 👇👇👇
To Make Dal Bukhara
Black Gram - 1 Cup
Ghee - 1 Tbsp
Oil - 1 Tbsp
Bay Leaf Cumin Seeds - 1 Tsp
Cinnamon
Cloves - 4 Nos
Ginger Garlic Paste-2 Tsp
Tomato Puree
Turmeric Powder-1 Tsp
Kashmiri Chilli Powder - 3 Tsp
Coriander Powder - 2 Tsp
Cumin Powder - 1 Tsp
Salt-2 Tsp
Water - 1/2 Cup
Garam Masala - 1 Tsp
Sugar - 1 Tsp
Kasuri Methi
Butter
Fresh Cream
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METHOD
1. Soak the black urad dal overnight in water.
2. Add the soaked dal to a pressure cooker and pur
water until the dal is fully immersed.
3. To the cooker, add salt, turmeric powder and bay leaf. Mix well.
4. Pressure cook the dal for 5-6 whistles on a medium flame.
5. Add ghee and oil to a wide kadai.
6. Add cumin seeds, cinnamon and cloves. Saute.
7. Add ginger garlic paste and cook until the raw smell goes off. Let it brown.
8. Then add tomato puree and cook for 10 mins. 9
. Once the oil is separated from the gravy, add Kashmiri red chilli powder, coriander powder, cumin
powder, salt and mix well. 10. Remove the bay leaf and keep it aside. Add the
cooked dal to the gravy and mix.
11. Dilute the thick gravy by adding water. 12. Check for seasoning and add chilli powder/salt if
required.
13. Cover the kadai with a lid and let the gravy cook for
15 mins on a medium-low flame.
14. Lastly, add garam masala powder, sugar, kasuri methi. Mix.
15. Add butter and fresh cream in the end for a rich, creamy texture in the curry/
16. Restaurant style dal bukhara is ready to be served hot and nice.
Dal Makhani is a black lentil curry that is slow cooked for a really long time.
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