Dal Bukhara with Zafrani Pulao

Instructions

1. 1

   Soak the Lentils

   • Rinse the sabut urad dal and rajma under cold running water until the water runs clear.
   • Place them in a large bowl and cover with at least 4-5 inches of water. Let them soak for a minimum of 8 hours, or preferably overnight.
2. 2

   Pressure Cook the Lentils

   • Drain the soaking water completely. Transfer the soaked dal and rajma to a pressure cooker.
   • Add 4 cups of fresh water and 1 teaspoon of salt. Secure the lid.
   • Cook on high heat until the first whistle. Then, reduce the heat to low and cook for 25-30 minutes.
   • Turn off the heat and allow the pressure to release naturally. The lentils should be very soft and easily mashable. Lightly mash about 25% of the lentils with the back of a spoon to help thicken the dal.
3. 3

   Prepare the Tomato Masala

   • In a heavy-bottomed pot (handi or Dutch oven), heat the ghee and 2 tablespoons of butter over medium heat.
   • Once melted, add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
   • Pour in the tomato puree, add the Kashmiri red chili powder and the remaining 0.5 teaspoon of salt.
   • Cook this mixture, stirring occasionally, for about 10-12 minutes, until the masala thickens and you see ghee separating from the sides.
4. 4

   Slow Cook the Dal

   • Add the cooked, mashed lentils along with all their cooking liquid to the tomato masala. Mix everything thoroughly.
   • Add 1 cup of warm water to adjust the consistency. Bring the dal to a gentle boil.
   • Reduce the heat to the lowest possible setting. Cover the pot partially and let the dal simmer for at least 2 hours. For the most authentic, creamy texture, simmer for up to 4 hours.
   • Stir the dal every 15-20 minutes, scraping the bottom of the pot to prevent it from scorching. The dal will thicken and darken in color as it cooks.
5. 5

   Finish and Garnish

   • Once the dal has reached a thick, creamy, and velvety consistency, stir in the remaining 2 tablespoons of butter and the heavy cream.
   • Crush the kasuri methi between your palms to release its aroma and add it to the pot.
   • Gently mix and let it simmer for another 5 minutes on low heat. Do not let it boil vigorously after adding the cream.
   • Taste and adjust the salt if necessary. Garnish with a swirl of cream and fresh ginger juliennes.
6. 6

   Serve

   • Serve Dal Bukhara hot with naan, lachha paratha, or jeera rice for a truly royal meal.