DAL BUKHARA & JEERA RICE

Dal Bukhara is a classic Punjabi style slow-cooked whole black gram (urad dal) curry, which is rich and creamy and just melts in the mouth. Generally, this dal is simmered on a slow flame for a long time till you get the creamy texture. This taste awesome with rice or roti. I have served it with flavourful Jeera rice, which is loved by all.

Ingredients:

For Dal Bukhara

• Whole black gram (sabut urad dal) - 1 cup

• Water

• Salt to taste

• Turmeric powder – ¼ tsp

• Ghee - 3 tbsp

• Cumin seeds - 1 tsp

• Asafoetida - 1 tsp

• Ginger garlic paste - 1 tbsp

• Tomatoes – 3-4 medium (pureed)

• Red chilli powder - 1 tbsp

• Coriander powder - 1 tbsp

• Garam masala - 1 tsp

• Kasuri methi - 1 tsp

• White butter - 2 tbsp

• Fresh cream 4 tbsp

For Jeera Rice

· Ghee – 1.5 tbsp

· Cloves - 2

· Cinnamon pieces – 1-2 small

· Bay leaves - 1

· Cardamom - 2

· Cumin seeds – 1 tbsp

· Green chillies – 1 slit

· Curry leaves – 1 sprig

· Basmati rice – 1 cup

· Salt

· Coriander leaves – finely chopped

Method:

For Dal Bukhara

· Wash the urad dal thoroughly for at least 3-4 times in running water and soak it in fresh water for minimum 6-7 hours or overnight. Drain the excess water.

· Take a cooker, keep it on absolute low-medium flame, add the soaked dal and fill enough water to cover 2-3 inches above the dal surface, add salt, turmeric powder and mix well, pressure cook on low to medium flame for 5-6 whistles.

· Turn off the flame and let the cooker depressurize naturally to open the lid.

· Do check whether the dal is cooked completely and mash it with a ladle, do not mash it completely. Keep it aside.

· Set a kadai on medium heat, add ghee, cumin seeds and allow it splutter.

· Add hing and sauté for few seconds. Now add ginger garlic paste and sauté for few seconds, add tomato puree and cook until oil releases.

· Add red chilli powder and coriander powder and mix well, keep stirring and cook for a minute.

· Now add the cooked and mashed dal and keep stirring. Cook it on medium fame for 20-25 minutes.

· Add hot water to adjust the consistency of the dal, add salt, garam masala and kasuri methi and again continue to cook for another 20-25 minutes while stirring.

· Add fresh home-made white butter and fresh cream and cook for few more minutes.

· Finally garnish with chopped coriander leaves.

· Dal Bukhara is ready to be served, serve hot with a blob of butter.

· Goes extremely well with jeera rice, plain rice or any Indian bread of your choice.

For Jeera Rice

· Soak the basmati rice for half hour, boil it in water, drain the excess water and allow it to cool down.

· Heat some ghee in a pan or kadai, then add cloves, cinnamon pieces, bay leaves, cardamoms and cumin seeds.

· Once the cumin seeds are nicely toasted, add slit green chillies, curry leaves, coriander leaves.

· Now add the cooled basmati rice and mix it with the spices and add salt.

· Cook for 2-3 minutes and garnish with coriander leaves.

· Jeera rice is ready to be served with any dish of your choice.