Dal Bhukhara is an authentic North Indian recipe, which is made by cooking black bean with Indian spices. One of the most popular daily meals of North India, Dal Bhukhara is known for its creamy texture and heavy flavors. It is also known as a close cousin of another popular Punjabi dish, called as Dal Makhani. The credit of making Dal Bhukhara internationally popular goes to the world famous 'Bukhara Restaurant', which is basically a part of New Delhi’s Maurya Sheraton Hotel. Dal Bhukhara is also known as kali dal in different parts of India.
Origin of Dal Bhukhara Recipe
Dal Bhukhara was introduced by the popular North Indian 'Bukhara Restaurant', of Maurya Sheraton Hotel in New Delhi. Bhukhara restaurant recently acquired 37th ranked on the list of world’s best restaurants. 'Bukhara Restaurant' launched this dish as their signature dish a few years ago. The name Bhukhara actually derived from a popular style of cooking, which is also named Bhukhara. Bhukhara style of cooking is basically a combination of bhukhara and Peshawari cooking traditions. This dish was also served to Hillary Clinton as a part of 'Hillary Platter' on 20th July 2009 at 'Bukhara Restaurant', when Hillary was on India tour.
Bukhara is also a well known town in Uzbekistan’s and dal Bukhara is a dish from North West Frontier. The connecting link between India and this dish is the silk route.
Ingredients Specified in Dal Bhukhara Recipe
Dal Bhukhara is mainly cooked by using either whole urad dal or kali dal. Some other basic ingredients used for making the masala for the dal are onions, garlic pods, ginger, tomatoes, red pepper powder, black pepper powder, turmeric powder, cumin powder, coriander powder, salt, sugar, cream, butter and lastly some cooking oil.
Method of Prepration Specified in Dal Bhukhara Recipe
The method of cooking dal bhukhara basically deals with cooking the black beans in pressure cooker until it becomes tender. Then, the tender beans are pulverized using food processor. Some ginger garlic and tomatoes are also added while pulverizing the beans. Cultured butter like malai and makhan is also added over this mixture of beans. The malai is usually replaced heavy whipping cream and the makhan is substituted by un-salted sweet butter or sour cream while making the dish in United States. Ideally, the beans should be cooked for about an hour to mix all the flavors properly.
