I have always wondered what the difference between Dal Makhani and dal Bukhaara is. After a lot of search I came across a write up by Vir Sanghvi on the same. According to him, Dal Makhani is made with Black gram, Bengal gram and Kidney grams, whereas Dal Bukhaara is made with just black gram. Another difference is the fact that Dal Bukhaara follows the slow cooking process while Dal Makhani doesn’t. Having made Dal Makhani quite a few times earlier, I decided to try out Dal Bukhaara.
Having gone through the article, I decided to try it my way, with whatever information I got. I let the dish simmer for almost for an hour. Combined with a smoke technique, it was a lipsmacking dish.
- 1 cup Black Gram
- 3 Tomatoes
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 teaspoon Kashmiri chilli powder (or more)
- to taste Salt
- 1/4 cup Butter
- 100 ml Fresh cream
- as required Water
- Soak the black gram overnight (6-8 hours).
- Puree the tomatoes and keep aside.
- Rinse the soaked gram and drain. Pour fresh water and cook till the gram is well cooked. You could pressure cook as well.
- Add the pureed tomatoes, ginger- garlic pastes, salt, butter,cream and chilli powder into the cooked gram and mix well. Add water if required.
- Cook on slow fire for at least 40 minutes. Stir in between so that it doesn't stick to the bottom of the pan.
- Transfer to a serving dish. Garnish with cream and butter. Serve hot with Rotis or Rice.
- For the smoky effect, place a piece of charcoal over flame and fire it up. Place in a heatproof bowl and place that in the dish containing Dal Bukhara.
- Pour a bit of clarified butter on the glowing coal and immediately cover the dish. Let rest for at least 10 minutes before serving.