Dal Makhani Recipe
Dal Bukhara and Dal Makhani Recipe
Dal Makhani Recipe
Dal Bukhara and Dal Makhani, these are the two most exotic dals of India, that enjoy a distinct place. There are die-hard fans of both the recipe who can vouch that one is better than the other. These are indeed two of the most famous Indian dishes all across the world and found in the menu of all Indian restaurants.
The key that holds the unique flavours of dal makhani are the lentils that are used in it, which is nothing but the whole black urad dal, which is commonly found in many parts of the country. It is interesting to note that the Punjabis in Peshawar do not make the dal with whole urad and use yoghurt instead of tomatoes in their dal. However, when the Peshawaris came into India after the Partition, they brought the dal Makhani recipe along with them.
Dal Bukhara enjoys an important place on the menu of an Indian restaurant. Just like dal makhana, its origin does not lie in India but from Bukhara which lies somewhere in the North West, in Uzbekistan. Presumption is that there is a famous town in Uzbekistan with the name Bukhara and it was in this place people used this dish. There is no mention of such dal in Punjabi home cooking. Although Dal Bukhara may look a lot like dal makhana, it is different. The difference arises due to the use of spices.
Style of cooking
When one looks at how the dals are prepared in restaurants, there is a difference. Although both dals require slow cooking, it is seen that most of the restaurants do not bother to take so much trouble in cooking according to the needs of the customers. The dal makhani is cooked only once in a day in restaurants and taken off the fire immediately after preparation. However, the Bukhara dal needs to develop its viscosity, and that can come only with slow cooking. Hence, there is always a master pot, where the Dal Bukhara keeps on simmering.
The kind of ingredients
Another difference lies in the mixture of dals and the proportions used between urad dal, rajma, and chana dal. While the Bukhara dal is all urad, the recipe of dal makhani uses 50 percent urad dal, and rest is all rajma and chana dal. It is because of the use of only urad dal and the slow cooking that lends the viscosity to the Bukhara dal. However, the dal makhana gets a deep brown colour due to the presence of red kidney beans or rajma. The difference in taste and flavours may arise because of the quality of ingredients used, such as the kind of dals and its quality, the water that can vary from city to city, and of course, the purity of seasonings and spices.
The most authentic version of Bukhara dal is served at Bukhara, one of the most expensive restaurants in India. However, dal makhani recipe has taken on new variations and versions. Nevertheless, both dals enjoy a special place on the menu as well as in the heart of every Indian.
The key that holds the unique flavours of dal makhani are the lentils that are used in it, which is nothing but the whole black urad dal, which is commonly found in many parts of the country. It is interesting to note that the Punjabis in Peshawar do not make the dal with whole urad and use yoghurt instead of tomatoes in their dal. However, when the Peshawaris came into India after the Partition, they brought the dal Makhani recipe along with them.
Dal Bukhara enjoys an important place on the menu of an Indian restaurant. Just like dal makhana, its origin does not lie in India but from Bukhara which lies somewhere in the North West, in Uzbekistan. Presumption is that there is a famous town in Uzbekistan with the name Bukhara and it was in this place people used this dish. There is no mention of such dal in Punjabi home cooking. Although Dal Bukhara may look a lot like dal makhana, it is different. The difference arises due to the use of spices.
Style of cooking
When one looks at how the dals are prepared in restaurants, there is a difference. Although both dals require slow cooking, it is seen that most of the restaurants do not bother to take so much trouble in cooking according to the needs of the customers. The dal makhani is cooked only once in a day in restaurants and taken off the fire immediately after preparation. However, the Bukhara dal needs to develop its viscosity, and that can come only with slow cooking. Hence, there is always a master pot, where the Dal Bukhara keeps on simmering.
The kind of ingredients
Another difference lies in the mixture of dals and the proportions used between urad dal, rajma, and chana dal. While the Bukhara dal is all urad, the recipe of dal makhani uses 50 percent urad dal, and rest is all rajma and chana dal. It is because of the use of only urad dal and the slow cooking that lends the viscosity to the Bukhara dal. However, the dal makhana gets a deep brown colour due to the presence of red kidney beans or rajma. The difference in taste and flavours may arise because of the quality of ingredients used, such as the kind of dals and its quality, the water that can vary from city to city, and of course, the purity of seasonings and spices.
The most authentic version of Bukhara dal is served at Bukhara, one of the most expensive restaurants in India. However, dal makhani recipe has taken on new variations and versions. Nevertheless, both dals enjoy a special place on the menu as well as in the heart of every Indian.