DAL BUKHARA OR DAL PAKHTOONI - A MUST TO COMMIT THIS MOUTH WATERING SIN....

DAL BUKHARA OR DAL PAKHTOONI - A MUST TO COMMIT THIS MOUTH WATERING SIN....THIS RECIPE WAS GIVEN TO ME BY A CONNOISSEUR OF TASTE AND STYLE, A MAN WHO HIMSELF IS A PERFECTIONIST, THE MAN FROM WHOM I INHERIT THE ARTISTIC SKILLS - MY FATHER........                         DAL BUKHARA , A GOURMET DISH FROM THE FRONTIER PROVINCE IS COOKED ON SLOW FLAME TO BRING OUT THE AROMA N FLAVORS OF THE BLACK GRAM, BUTTER N CREAM.....THE MORE YOU COOK, THE BETTER IT TASTES AND TASTES BEST IF COOKED OVER SIMMERING COAL.

Ingredients :

Black gram (sabut urad) - 2 Cups (soaked for 6-8 hours)
Tomatoes - 6 nos (pureed)
Fresh ginger - garlic paste - 4 Tbsp
Kashmiri chili powder - 2 Tsp
Butter -  100 Gms
Whole cream - 100 Gms
Salt - according to taste

Method

Drain off the water from the soaked dal.
Add 5 Cups of water to dal and pressure cook dal for 20 minutes.
Open the lid of the pressure cooker, add salt and ginger-garlic paste along with 4 more cups of water.
Cook on slow flame without the lid for another hour until the raw a aroma of ginger - garlic disappears.
Add in the cream and cook of another hour on slow flame until the creamy white color changes back to brown. If needed add in some more water.
Now add in the pureed tomatoes along with the kashmiri chili powder and slow cook for 1 hour.
Finally add in the butter and cook for half an hour more. If required add some more water.
The dal is ready by now....if you desire you can cook longer to enhance the taste and color.
Tastes best with hot tandoori rotis or naans.