1. Soak the lentils in enough water 2 hours.
2. Drain them later and add the drained lentils in a 3 or 4 litre pressure cooker.
3. Add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or about 18 to 20 minutes.
4. Meanwhile when the lentils are getting cooked, make a puree of the tomatoes in a blender and crush the
ginger and garlic to a paste in mortar-pestle.
5. When the pressure settles down on its own, open the lid of the pressure cooker.
6. Then add the ginger garlic paste, tomato puree, kashmiri red chili powder, butter, cream and salt. also add 1
to 1.5 cups of water.
7. Stir very well and keep the pressure cooker without its lid on a low flame. let the dal simmer for about 1
hour or for 1 hour 30 mins.
8. Meanwhile keep on stirring often, so that the lentils don't stick at the bottom of the cooker. also mash some of the lentils while stirring.
9. If the dal bukhara becomes thick, then add some hot water. once done, check the taste and add more red
chili powder or salt if required.
10. Lastly sprinkle garam masala powder and stir well.
11. While serving dal bukhara, dot with the butter or cream. garnish with ginger juliennes.
12. Serve dal bukhara hot with jeera rice, naan, paratha or rotis.
