Vegetarian

Dal Bukhara (black gram lentil curry) takes several minutes to prepare.

Dal Bukhara (black gram lentil curry) takes several minutes to cook.

Dal Bukhara (black gram lentil curry) makes 4 servings.

The ingredients for Dal Bukhara (black gram lentil curry) are:

1 cup (7oz/200 grams) Whole Black Gram (Indian Black lentils/Urad dal)
1 medium Onion, finely chopped
4 med-large Tomatoes chopped, preferably ripe
2 tbsp Tomato paste, see Tips
1 Jalapeno/Green Chilies, as per taste
Abt 2" ginger, peeled and grated
2-3 cloves Garlic, finely chopped
1 tsp Cumin
1 Bay leaf
1/2 tsp Turmeric
Large pinch of Asafoetida
1 tsp Cumin-Coriander powder
1 tsp dried Fenugreek leaves (kasuri methi)
Abt 1 tbsp Jaggery, grated, or as per taste - see Tips
About 1/3 cup finely chopped onions (optional) and cilantro sprigs for garnish

Here is how you make Dal Bukhara (black gram lentil curry):

Method1Soak the lentil for 6-8 hours. I do it the previous night after washing it in cold water couple of times.2You can choose to either cook it on a stove top for 30-40 minutes (or until cooked) or go the Indian (easy and fastest) route of using your pressure cooker. Take only around 10 minutes without you having to check on water levels. Add the bay leaf and 3 cups water to the lentils.3Pressure cook to 3-4 whistles. Its perfectly OK if its mushy 'cos that's what you want for this.4Mash it with a potato masher. Though you don't per se this much water to cook the lentils, I add it since this is a gravy based dish. Set aside.5While the lentils were cooking, you can alternatively heat up a pan. Add 1-2 tbsp butter (or 2-3 tsp oil, if richness is not necessary). Add cumin along with Asafoetida and when aromatic, add the onion and chilies. Saute for a minute and add the garlic and ginger.6Next goes the chopped tomatoes. Add the salt and saute for another minute.7Add 1 cup water, increase the heat and let it cook for another 5-6 minutes8or until you find it becoming more of a sauce.9Now add the tomato paste, turmeric, jaggery and cumin-coriander powder. Mix until combined.10Close with the lid, reduce the heat to medium and cook for another 6-8 minutes11until you find it thickens into a red gravy.12Add the cooked lentil to this13and stir to combine. Do a taste test and see if it needs more salt and/or jaggery.14Cover with the lid, reduce the heat to low and let it simmer for at least 10 minutes. The more you simmer, better its taste.15Few minutes before serving, crush the kasuri methi / dried fenugreek leaves with your fingers and add it to the dal. Stir to combine.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user GTKARLA.

The nutritional information for Dal Bukhara (black gram lentil curry) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 247.3

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 196.2 mg
• Total Carbs: 42.9 g
• Dietary Fiber: 2.6 g
• Protein: 13.9 g

Dal Bukhara (black gram lentil curry) is Indian cuisine.