Bukhara-style cooking is from the North West Frontier Province of what used to be India before the partition happened at independence. NWFP is now in Pakistan but this rich style of cooking still happily straddles the border and is well loved on either side!

See Also

Lehsuni Daal (garlic-flavored lentils)

Kaali Daal (black lentils)

Masala Daal

Ingredients

• 500 gms black lentils - urad (skins on)
• 2 (400 gm) cans of chopped tomatoes
• 3 tbsps garlic paste
• 2 tbsps ginger paste
• 1 tsp chilli powder
• 4 tbsps unsalted buter
• 5 tbsps thickened/ double/ heavy cream whisked till smooth
• Salt to taste

Preparation

• Thoroughly clean and wash the lentils and soak for 2-3 hours in a bowl of water.
• Boil the lentils in plenty of water till soft. Mash to make into a paste.
• Add the tomatoes, red chilli powder, ginger, garlic pastes and the butter. Season with salt.
• Simmer and cook till you get a thick soupy consistency.
• Turn off the fire, add the cream, mix well.
• Garnish with big dollops of butter and serve with Naans (tandoor roasted leavened Indian flatbread) or plain boiled rice.