Dal Bukhara/ Maa Ki Kali Dal

Well, I grew up thinking it was kali dal, but it happens to be called dal bukhara. One of the many yummy contribution from the Persian empire during their rule in India (I am sure they Mughals always associated "Mashallah" with it). But Bukhara? The first time I heard this word, all I could think of is Bukhar, meaning fever in hindi. It turns out that Bukhara is a city in Uzbekistan. Thinking whether it cures bukhar or not leaves me skeptical, but it does leave me licking my fingers incessantly.

Kali dal was a big deal at home. It was one dish all of us relished and my maa makes it the best! So this a close imitation to what she makes it like.Reaching her prowess is impossible as she cooks this dal the traditional way and I, being myself, opted the glorious pressure cooker.

Coming back to my crochet project, it is half done and I can't wait to share my creation. So what if it may not be perfect?; it is so mine and I am already loving it!

Sending this to Susan's MLLA, hosted for the month by Briciole.

Ingredients:-
1 cup of whole black urad dal (Whole Black Gram)
1 tsp coriander powder
1 tsp garam masala
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp jeera powder
1/4 cup of heavy cream
2 tbl spns of butter
pinch of sugar
salt to taste

Paste-1:
1 Onion
1 inch ginger
2 large pods of garlic

Paste2-
2 tomatoes
1 large hot green chillies

Method:-
Soak the dal overnight.
Heat butter in a pressure cooker. Add the onion paste and all the masalas (spice powders).
Cook well for 15 mins.
Add the tomato paste, salt, sugar and cook for 10 mins.
Add the dal and 2 cups of water. Cook upto 3 whistles in medium flame.
Once the dal is well cooked and ready, add the cream and mix well.
Serve hot and garnish with coriander leaves.