Many years ago we visited Delhi with the boys and my husband's cousin Shahdhab who is an excellent host, insisted that we visit the ITC Sheraton to try the famous Dal Bukhara at the Bukhara restaurant. We also got the famous tour where they very proudly show their patrons how they cook their dhal, freshly made each day low and slow on coals overnight.
Although many claim that Dal Bukhara and Dal Makhni is not the same thing, it is pretty similar!
|Red kidney beans||1 Cup (16 tbs) , soaked|
|Black urad dal||1 Cup (16 tbs) , soaked|
|Salt||To Taste , divided (in total)|
|Cinnamon stick||2 Small|
|Tomatoes||3 , pureed (about 1 cup)|
|Butter||1/2 Cup (8 tbs) , divided (in total)|
|Ginger paste||2 Teaspoon|
|Garlic paste||2 Teaspoon|
|Red chilli powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Coriander leaves||1 Teaspoon|
|Heavy cream||1 Teaspoon|
Please watch the video for directions!