Dal Bukhara – An Exotic Creamy Black Lentil Dish

For Dal Bukhara //

• 2 cups black lentils, washed and soaked overnight in water
• 1 piece cinnamon stick
• 1 bay leaf
• ½ tbsp whole cumin seeds
• 1 tsp kashmiri red chili powder
• ½ cup tomato puree
• 1 tbsp butter or margarine
• 1 cup milk
• 2 tbsp oil
• ½ cup onion paste
• 2 tsp ginger garlic paste
• 1 fresh chili, finely chopped
• 1 tsp coriander powder
• ¼ tsp turmeric powder (optional)
• ½ tsp garam masala powder
• 1 cup natural yoghurt
• salt to taste
• 1 tbsp sugar(optional)
• 2 tbsp cream
• 2 tsp coriander leaves, finely chopped

How to Make Dal Bukhara //

1. Wash lentils and add to a pan along with cinnamon stick and the bay leaf, and water.
2. Add salt and bring to boil. Cover the pot and let the lentils cook on high for about 15 minutes.
3. Now add milk to the pan. Cover the pan again, and cook for 40-50 minutes n low heat, or till the lentils are soft. Remove from heat and keep aside.
4. Heat oil in a pan. Add cumin seeds to it, when they start to splutter, add onion paste. Let the the onion paste cook for 5 minutes.
5. Add the ginger-garlic paste and fry for a minute. Add tomato paste, and let it cook for 3-4 minutes.
6. Now add Kashmiri red chili powder, coriander powder, turmeric powder, garam masala powder, and mix well. Let the sauce cook for 5 minutes
7. Add yogurt, cream, and butter the sauce and mix well. Let it cook covered for 5-8 minutes on medium heat.
8. Add boil lentils, and chopped coriander leaves to the sauce. Mix well and let it cook for 5 more minutes. Add sugar and cook for another 3 minutes. Remove from heat.
9. Transfer seasoned lentils to a in an casserole dish. Preheat the oven to 248 degrees F/175 degrees C.
10. Cover the pot tightly with foil. Place the casserole dish in the oven for 3 hours.

Serving //

1. Your tempting Dal Bukhara is ready to serve. Serve hot with rice, naan or any of your favourite bread.