#shorts Dal Bukhara

By Ministry of Curry · 480 min

Ingredients

Instructions

1. Rinse and drain the whole urad dal 2 to 3 times. Soak it overnight, or for 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. Close the lid, set the valve to sealing, and pressure cook for 20 minutes.
3. Allow a natural pressure release for at least 15 minutes, then open the pot.
4. Add the tomato puree, ginger paste, garlic paste, Kashmiri red chili powder, salt and 2 tablespoons butter to the pot and stir well.
5. Set the pot to Saute on low and cook for 20 minutes, stirring every 2 to 3 minutes so the dal does not stick.
6. Add water, about ½ cup, if you want a looser consistency. Adjust the salt to taste. Stir in the cream and garam masala, if using, and cook on Saute low for 5 more minutes, stirring often.
7. Optional smoky flavour: place a small stainless steel bowl on the dal. Heat a piece of charcoal over an open flame with tongs until red hot, then put it in the bowl and pour ¼ teaspoon ghee over it. Quickly cover the pot and let it sit for 5 minutes. Remove the bowl and stir the dal.
8. Stir in 1 tablespoon butter and serve hot.

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

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