Name: Bukhara Style Dal
Prep time: 12 h
Cook time: 12 h
Total time: 24 h
Cuisine: Indian
Ingredients: 2 cups Black Urad Dal with skin soaked overnight (3/4 cup dry lentils); 1 tsp baking soda; 6 cups water; 1 large tomato; 8 medium garlic cloves; 1 inch piece of ginger; 1 tsp mild red chili powder or paprika; salt to taste; 0.5 cup milk (traditionally cream, but we find this works with milk if you mash the dal properly); 2 cup water; 4 Tbsp unsalted cultured Butter plus 4 tsp while serving

Description

The Dal made from Black Urad lentils at Bukhara in delhi is famous as dal bukhara. One can hardly make an exact recipe but this is our house recipe for Bukhara style dal

Ingredients

Scale

2 cups Black Urad Dal with skin soaked overnight (3/4 cup dry lentils)
1 tsp baking soda
6 cups water
1 large tomato
8 medium garlic cloves
1 inch piece of ginger
1 tsp mild red chili powder or paprika
salt to taste
0.5 cup milk (traditionally cream, but we find this works with milk if you mash the dal properly)
2 cup water
4 Tbsp unsalted cultured Butter plus 4 tsp while serving

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Instructions

If using a slowcooker cook soaked lentils for 12 hrs with 6 cups water and 1 tsp soda on low. If using pressure cooker cook for two whistles and let cool down with same ingredients and measures.
Drain the black water from cooking by skimming it off the top
Mash dal with a flat base of a tall glass to help in creating rich texture. Alternatively after adding the puree and water in next steps you can pulse with an immersion blender. This mashing is important. The rich creamy texture comes less from cream and more from the mashed dal.
Puree the tomato, ginger and garlic and strain it over the cooked dal
Add 1.5 cup water and 0.5 cup milk and the 4 Tbsp butter. Add the 1 tsp red chili powder
Cook on low for 4 to 5 hours on low stirring every now and then in the slow cooker. Then cook till thick consistency is achieved. If using pressure cooker cook for one whistles and let it cool. Then scrape bottom, mix well and cook on low till desired consistency achieved.
Taste and adjust seasoning with only salt. If dish tastes very rich and flat, you need some acid. You can add a few spoons of raw strained but freshly made tomato puree or some diluted ginger garlic paste in water a spoon at a time.
This tastes much better when refrigerated and heated again next day, do this if you have the patience, it is worth it
Serve with a teaspoon of unsalted cultured butter on top, let it melt and emulsify a bit

Prep Time: 12 hours
Cook Time: 12 hours
Category: Entree, Soup
Cuisine: Indian