DAL BUKHARA

Ingredients

1 cup whole black gram with skin (urad dal), soaked
¼ cup soaked kidney beans(rajma)
2 tbsps soaked spit skinless bengal gram (chana dal)
Salt to taste
1 tbsp butter + for garnish
1 tbsp oil
1 tsp cumin seeds
3-4 green cardamoms
3-4 cloves
1 inch cinnamon stick
1 tbsp ginger paste
2 green chillies
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp nutmeg powder
1 tsp red chilli powder
1 cup tomato puree
1 tsp dried fenugreek leaves (kasuri methi),roasted and powdered
1 tsp garam masala powder
¼ cup fresh cream + for garnish
Fresh coriander sprig for garnish
Naan to serve

Method

1. Add black gram, kidney beans, split skinless Bengal gram, and salt in a pressure cooker. Add 4 cups water and cook till 7-8 whistles are released.
2. Allow the pressure from the cooker to be released completely. Open the lid and mash the dal slightly.
3. Heat butter and oil in a deep non-stick pan, add cumin seeds, green cardamoms, cloves and cinnamon stick. Sauté for a minute on medium heat.
4. Add ginger paste, break and add green chillies. Sauté for a minute. Add turmeric powder, coriander powder, cumin powder and nutmeg powder. Sauté well.
5. Add red chilli powder and mix well. Add tomato puree and mix well. Cover and cook on medium heat till oil separates, stirring occasionally.
6. Add the cooked dal and salt. Mix well. With a churner mash the dal. Cook for 15-20 minutes on medium heat.
7. Add kasuri methi powder and garam masala powder. Mix well and cook for 3-4 minutes on medium heat. Add cream and mix well.Cook for a minute. Switch off heat.
8. Serve hot with naan, garnished with cream, butter and coriander sprig.

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