Dal Bukhara (Creamy with Smokey Tandoor Flavor!)

By Ministry of Curry · 480 min

Ingredients

Instructions

1. Rinse and drain the urad dal 2 to 3 times, then soak it overnight (or at least 4 hours) in 4 cups of water.
2. Drain the soaked dal and put it in the Instant Pot with 4 cups of fresh water. Seal the lid, set to sealing and pressure cook for 20 minutes. Let the pressure release naturally for at least 15 minutes before opening.
3. Open the pot and stir in the tomato puree, ginger paste, garlic paste, Kashmiri chili powder, salt and butter. Set to Saute on low and cook for 20 minutes, stirring every 2 to 3 minutes so it does not stick.
4. Add water to reach the desired thickness (about half a cup is typical), adjust the salt to taste, then stir in the cream and garam masala if using. Saute on low for 5 more minutes, stirring often.
5. Optional smoke: set a small stainless steel bowl on the dal. Heat a piece of charcoal over an open flame with tongs until red hot, place it in the bowl, pour ¼ teaspoon of ghee over it, cover the pot quickly and leave for 5 minutes. Remove the bowl and stir the dal once more.
6. Stir in the remaining butter and serve hot.

Summarized from Ministry of Curry's video. Watch it for the details.

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