Dal Bukhara Recipe

Ingredients:

• 1 cup whole black lentils (urad dal), soaked overnight
• 1/4 cup red kidney beans (rajma), soaked overnight
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 3-4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise
• 1/2 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 cup fresh cream or heavy cream
• 2 tablespoons butter
• Salt, to taste
• Fresh coriander leaves, chopped, for garnishing

Instructions:

1. Rinse the soaked whole black lentils (urad dal) and red kidney beans (rajma) under running water until the water runs clear.
2. In a pressure cooker, combine the rinsed lentils and kidney beans with enough water to cover them. Pressure cook for about 4-5 whistles or until they are soft and mushy.
3. Heat butter in a separate pan or kadhai over medium heat. Add cumin seeds and let them splutter.
4. Add finely chopped onions to the pan and sauté until they turn golden brown.
5. Add minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a couple of minutes until the raw smell disappears.
6. Stir in chopped tomatoes and cook until they become soft and mushy.
7. Add garam masala, turmeric powder, red chili powder, and salt to the pan. Mix well with the onion-tomato mixture.
8. Once the lentils and kidney beans are cooked, add them to the pan along with any remaining water. Mix well and simmer for about 10-15 minutes, stirring occasionally.
9. Mash some of the lentils and kidney beans with the back of a spoon to thicken the gravy.
10. Pour in fresh cream or heavy cream and mix well. Let the Dal Bukhara simmer for another 5 minutes.
11. Adjust the consistency of the dal by adding more water if needed.
12. Garnish with chopped fresh coriander leaves.
13. Serve the creamy and flavorful Dal Bukhara hot with rice, naan, or roti.

Enjoy the indulgent and comforting flavors of Dal Bukhara as a satisfying meal!