Dal Bukhara ek shahi dish hai jo aapke dinner table par ek alag hi charm lekar aata hai. Is recipe ka origin Bukhara restaurant se hai, aur iski richness aur creamy texture kisi ko bhi impress kar sakta hai. To chaliye, hum aapko batate hain kaise banaye yeh lajawab Dal Bukhara.
Ingredients (Samagri)
Whole Black Urad Dal (Sabut Urad Dal) - 1 cup
Rajma (Kidney Beans) - 2 tbsp
Butter (Makkhan) - 4 tbsp
Fresh Cream (Malai) - 1/2 cup
Ginger-Garlic Paste (Adrak-Lahsun ka Paste) - 2 tbsp
Tomato Puree (Tamatar ki Puree) - 1 cup
Kashmiri Red Chili Powder (Kashmiri Laal Mirch) - 1 tsp
Garam Masala Powder - 1 tsp
Kasuri Methi - 1 tsp
Salt (Namak) - As per taste
Water (Pani) - 5-6 cups
Instructions (Vidhiyan)
Dal aur Rajma ko Bhigo Kar Rakhen: Sabse pehle, 1 cup sabut urad dal aur 2 tbsp rajma ko achi tarah se dhokar, raat bhar ya kam se kam 8 ghante ke liye paani mein bhigo kar rakhen. Yeh step dal aur rajma ko soft karne mein madad karta hai.
Pressure Cooker mein Dal ko Pakayen: Bhigi hui dal aur rajma ko pressure cooker mein dalen. Isme 4-5 cup pani aur thoda sa namak dal kar, 6-7 seeti lagne tak pakayen. Jab tak pressure cooker ka pressure khatam nahi hota, use kholna nahi hai.
Tamatar ka Tadka: Ek bade kadhai ya pan mein 2 tbsp makkhan garam karen. Isme adrak-lahsun ka paste dal kar 2-3 minute tak bhun lein. Ab isme tamatar ki puree dal kar, 5-7 minute tak medium flame par bhun lein jab tak tamatar ka raw smell chala nahi jata.
Dal aur Masalon ko Mix Karen: Bhuni hui tamatar ki puree mein pressure cooker wali dal aur rajma ko mix karen. Isme kashmiri laal mirch powder, garam masala powder aur namak dal kar achi tarah se mila lein.
Dal ko Pakane ka Process: Is mixture ko dhimi aanch par 1-1.5 ghante tak pakaen. Beech-beech mein chalate rahen taaki dal neeche na lage. Agar dal bahut gadhhi lag rahi ho, to thoda pani aur mila sakte hain.
Makkhan aur Malai ka Tadka: Jab dal achi tarah se pak jaye aur creamy ho jaye, tab isme bachi hui makkhan aur fresh cream ko milaen. 10-15 minute tak aur pakaen taaki makkhan aur cream dal mein achi tarah se mix ho jayein aur ek rich texture mile.
Kasuri Methi ka Flavour: Aakhri mein, kasuri methi ko hatho se kuchal kar dal mein milaen. Yeh dal ko ek alag hi aroma aur taste dega. 2-3 minute aur pakaen aur fir gas band kar den.
Serving Suggestions (Parosne ki Salah)
Dal Bukhara ko garam-garam serve karen. Is dish ka asli maza aata hai tandoori roti, naan ya phir steamed rice ke saath. Thoda sa makkhan upar se garnish kar sakte hain taaki uska rich taste aur bhi enhance ho jaye.
Tips (Kuch Useful Tips)
Dal ko Achhe se Pakayen: Dal ko pressure cooker mein 6-7 seeti lagne tak zaroor pakayen taaki yeh bilkul soft ho jayein aur ek creamy texture mil sake.
Slow Cooking: Dal Bukhara ka asli swad tab aata hai jab isse dhimi aanch par lambe samay tak pakaya jaye. Yeh process dal ko aur bhi creamy aur flavorful banata hai.
Cream aur Butter: Dal Bukhara ki richness ke liye fresh cream aur butter ka upyog zaroori hai. Agar aap health conscious hain to inki quantity ko thoda kam kar sakte hain, lekin asli taste ke liye inka hona zaroori hai.
Kasuri Methi ka Istemaal: Kasuri methi dal ko ek alag hi flavour deti hai, isliye ise skip mat karen.
Dal Bukhara ek aisi dish hai jo kisi bhi special occasion par banayi ja sakti hai. Iska creamy texture aur rich taste sabhi ko pasand aayega. To aap bhi is royal dish ko apne kitchen mein try karen aur apne family aur friends ke saath iska maza lein. Happy Cooking!
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