Dal Bukhaari

1. 1

   Pressure cook the dal with salt for about 15-20 minutes.

2. 2

   Mash the dal well with the back of the laddle.

3. 3

   Add the ginger garlic pastes, tomato puree, red chilli powder and 1/2 the butter and cook for about 20 minutes.

4. 4

   Add cream and cook for another 10 minutes.

5. 5

   The texture of this dal is creamy.

6. 6

   Finish off with the garam masala if you like.

7. 7

   Serve piping hot with any of the many Indian breads.

8. 8

   Tip:

9. 9

   The original recipe does not contain garam masala in it. Sometimes I add the same for a variation and it tastes great!

* Per serving · 4 servings · Values may vary.

No additional tips available.