Dal Bukhara

Soak whole black gram (urad dal) in enough water for 7 to 8 hours or overnight. Drain and add to a pressure cooker. To know more, swipe up!

Finely puree tomatoes in a blender. Crush ginger and garlic cloves to a paste in a mortar-pestle.

Open the lid of the pressure cooker once the pressure settles naturally. The lentils should be cooked well and softened.

Add prepared crushed ginger-garlic, tomato puree, Kashmiri red chili powder, white butter, low fat or light  cream, water and salt.

Mix well and keep the pressure cooker on low heat, without the lid. To know more, swipe up!

Simmer the dal for one hour or more. Stir often so that the lentils don't stick to the bottom of the cooker.

At the end, add garam masala powder and stir well. To know more, swipe up!

Top dal bukhara with some butter or cream, serve hot with jeera rice. For more recipes, visit vegrecipesofindia.com