Dal Bukhara

Dal - Isn't it the most inclusive food ever ? Just think about it ! If Dal's ever advertised, the Ad could literally say:

"For richer or poorer,

in sickness and in health !"

That's right ! If there's one dish in the array of Indian staples that is equally enjoyed by anybody and everybody, then it's this simple cooked lentils with a dash of salt and garnish. When asked about his favourite food, even India's richest man, Mr. Mukesh Ambani said he enjoys his dal-chawal. Often an icebreaker when discussing Indian food, a UK native colleague told me how his young daughter was delighted to learn the recipe of Dal-Chapati and his family made it their Sunday dinner tradition. Easy to make, literally in the drop of a hat - this gut friendly load of comfort food is for every happy tummy out there. Importantly, Dal is favoured by the fitness freaks because it's easy to digest and you don't have to work out till your kidneys fall off ! It can get healthier and yummier too, imagine this - Palak Dal with a hint of hot fried garlic ..

While Bharat ke Nagrik have figured out the making of simple, flavourful Dal, the ITC Hotels in India have gone a step ahead and put together a recipe that can only be tagged as the King of Dal's. Famously called the "Dal Bukhara", it indeed is a chef-d'oeuvre! Just like all great things don't come easy, Dal Bukhara follows suite and takes a whole day to make.

This scrumptious delicacy was introduced to me at ITC Gardenia, Bengaluru, when I walked in for some late lunch on a touristy Saturday afternoon. The chef recommended it on the main course, with an engaging narration of how this specialty was created by Mr. Madan Jaiswal at ITC Maurya, New Delhi. I narrowed my brows on seeing the dish and sceptically dug in. One spoonful, with some Roti, Papad and Hari Mirch on the side, it was a symphony of flavour-burst.

So, if you are one for happy-go-comfort food, why not give this aromatic recipe a try :

THE RECIPE – DAL BUKHARA

Ingredients:

Qty Unit Ingredients

650 Gms TOMATO PUREE

800 Gms FRESH BUTTER

200 ml OIL

100 gms GINGER PASTE

100 gms GARLIC PASTE

150 gms KASHMIRI RED CHILY PASTE

40 gms DEGI MIRCH POWDER

7 gms KASOORI METHI (DRIED FENUGREEK LEAVES) POWDER

500 ml FRESH CREAM

1 kg WHOLE BLACK URAD DAL (Lentils)

20 Gms SALT

METHOD:

1. Clean, pick, rinse and wash the black lentils / dal, at least 6 times, draining the water after every rinse

2. Boil with 4 times the amount of water to the lentils in a large handi (pot) for atleast 6 hours on a slow flame along with 200 gms of whole butter

3. Once the lentils are cooked to the point of being mashed, discard the excess water from top, gently, without stirring the lentils at the bottom and replace with fresh water to around two and half times the amount of cooked dal

4. In a separate pan/ kadhai/ wok , heat the oil , add the ginger garlic paste and cook till it starts getting stuck to the base of the wok

5. Next add the red chilly powder, red chilly paste, tomato puree, salt and cook till oil floats on top

6. Add this mixture to the boiled, cooked lentils and cook further for another couple of hours till the contents become a homogenized smooth & thick liquid without lumps

7. Add the remaining butter and cream and continue cooking for another hour

8. Finish by adding the dried fenugreek leaves powder and mix thoroughly & garnish with a dollop of butter, a swirl of cream & juliennes of fresh ginger

9. Eat & Enjoy piping hot with either a fresh garlic naan, roti or jeera rice

And yeah.. if you do get to make it all the way to the end of this recipe, the below instructions are non-negotiable: 1. Sit down peacefully

2. Forget all the rush

3. And eat it with lots of love ! :)