By : Sneha Singh
September 01. 2025
Experience the iconic Dal Bukhara, a slow-cooked, creamy urad dal recipe that’s straight from Mughal-inspired kitchens.
Urad dal (black gram)Onion Rajma (optional) Fresh cream Butter Ginger-garlic paste Tomato purée Salt Chili powder Kasuri methi Garam masala
Soak urad dal (and rajma, if using) overnight. Pressure cook till soft, creamy, and mashable with minimal water.
Sauté ginger-garlic in butter. Add tomato purée, chili powder, salt, and simmer till it turns rich and thick.
Add cooked dal to the gravy. Let it simmer on low heat for 1–2 hours, stirring occasionally. Patience = flavor!
Stir in fresh cream, butter, crushed kasuri methi, and a touch of garam masala. Let it melt into creamy perfection.
Garnish with a swirl of cream. Pair with naan, jeera rice, or tandoori roti. A dish fit for kings—and foodies!
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