Dal bukara

Name: Dal bukara
Cuisine: Indian
Ingredients: 1 cup sabut urad; 1 medium onion; 4 tomato medium; 7-8 cashewnut; 5-6 clove garlic; 1 inch ginger; 1 green chilli; 2 whole kashmiri chilli; 3 tbsp Butter; 1 tbsp Desi ghee; 1 tsp cumin powder; 1 tsp chilli powder; 1/2 tsp turmeric; 1/2 tsp Coriander powder; to taste Salt; 1 stick cinnamon; 2 clove; 1 bay leaf; 1/2 tsp Kasuri methi; 1/2 tsp kitchen king; 1/4 tsp garam masala; 3 tbsp malai

Sachin Gupta @sachingupta

New Delhi

U have to be a very paitent while cooking this dal Actual cooking time for this is arround 18 hr. But at home we have to cook it for atleast 4 hr on very slow heat.

Sachin Gupta @sachingupta

New Delhi

U have to be a very paitent while cooking this dal Actual cooking time for this is arround 18 hr. But at home we have to cook it for atleast 4 hr on very slow heat.

Saved

Ingredients

1 cupsabut urad
1medium onion
4tomato medium
7-8cashewnut
5-6 clovegarlic
1 inchginger
1green chilli
2whole kashmiri chilli
3 tbspButter
1 tbspDesi ghee
1 tspcumin powder
1 tspchilli powder
1/2 tspturmeric
1/2 tspCoriander powder
to tasteSalt
1 stickcinnamon
2clove
1bay leaf
1/2 tspKasuri methi
1/2 tspkitchen king
1/4 tsp garam masala
3 tbsp malai

Saved

Steps

1

Soak urad dal for atleast 8 hr nad boil it with some salt.put a potli of cinnamon bay leaf clove In it.
2

Boil 2 tomato and cashewnut and kashmiri chilli and make a puree of it. We need two type of tomato puree so puree rest 2 tomato aslo.grind onion also grind ginger garlic and green chilli
3

Add 2table spoon of butter and desi ghee in a pan saute gingergarlic paste for2 minutes now add onion paste in it and cokk till it become transparent nowadd boiled tomato puree and cook it for minute.
4

Add normal tomato puree along with chilli powder Coriander powder cumin powder and turmeric and cook it till fat separated form it
5

Add boiled dal in it and mix properly. Now add some extra water because we are going to cook it atleast 3 hr on very slow heat. Mix it in between after 2 hr add remaining 1 tsp butter and malai Along with kasuri methi.I cooked it on induction cooker on 60 degree temperature.
6

Garnish it with Coriander. And serve with naan.
7

I always prefer malai instead of cream because for me malai tastes better than cream.and malai also gives a bettet texture to any dish.