Dal Bukhara recipe is a rich, creamy dish from the famous Bukhara restaurant at ITC Maurya, New Delhi. I remember trying it during a family trip, and the slow-cooked, smooth texture and deep flavors wowed me! It’s an iconic Indian dish, beloved by many for its comforting richness and taste.
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About Dal Bukhara Recipe
Dal Bukhara recipe is a famous dish from North India, especially in Punjabi and Mughlai cuisine. Made with black lentils (urad dal), it’s cooked slowly with tomatoes, cream, and a blend of spices, creating a rich, creamy texture.
What makes it unique is the smoky flavor from being cooked in a tandoor (clay oven), which gives it a special aroma.
This luxurious dish is often served at weddings, festivals, and in fine dining.
I’ll never forget my first taste at a family celebration—it was so creamy and delicious! Today, it’s loved for its warmth and comforting flavors.
Why is it Special?
What makes Dal Bukhara recipe unique is the way it’s slow-cooked for hours, giving it a smoky flavor and rich creaminess.
Often, it’s cooked in a traditional tandoor (clay oven), which adds a special aroma and enhances the taste. I remember the first time I had it at a wedding—it was so creamy and flavorful!
What is Dal Bukhara?
Dal Bukhara is a rich and creamy lentil dish that comes from Punjabi and Mughlai cuisine, especially popular in North India.
It is made with black lentils (urad dal), tomatoes, cream, and a blend of spices. The dish is famous for its smooth texture and deep flavor.
Traditional Cooking Method for Dal Bukhara
The traditional way to cook Dal Bukhara is by slow-cooking it in a tandoor, which gives the dal a unique smoky flavor.
If you don’t have a tandoor, you can mimic this by smoking the dal with a piece of charcoal.
Next, the dal is simmered for hours, sometimes up to 4-6 hours, allowing the flavors to develop and the dal to become rich and creamy.
Finally, ghee and butter are added to make the dal extra rich and flavorful. This adds to the smooth texture and indulgent taste, making it a real treat!
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What you Need to Make This Dal Bukhara Recipe
Recipe Ingredients
Ingredients Notes:
- Black Lentils (Urad Dal): The heart of Dal Bukhara! I remember my mom always soaking them overnight to make the dal soft and creamy.
- Tomatoes: Adds tanginess and depth. My grandmother always insisted on using fresh, juicy tomatoes from the garden—nothing beats that flavor.
- Cream: For a rich, velvety texture. I loved watching my mom swirl in the cream—it always made the dal so luxurious!
- Spices (Cumin, Garam Masala, Turmeric): These spices give the dal its warm and fragrant flavor. I still recall the comforting aroma when mom added garam masala.
- Ginger & Garlic: The base for that aromatic kick! My dad would always say, "Ginger and garlic are the magic ingredients!"
- Butter or Ghee: Adds richness, making every bite melt in your mouth. Just like my favorite family dinners!
How to Make Dal Bukhara Recipe
Step by Step Instructions
1. Soak the Dal
- First, rinse the whole black urad dal well under running water. Then, soak it in plenty of water for at least 8 hours or overnight. This helps the dal become softer and easier to cook!
This step is important because it softens the lentils and helps them cook evenly. After soaking, drain and rinse the dal to get rid of any dirt or impurities before cooking.
2. Cook the Dal
- Next, put the soaked dal into a pressure cooker.
- Then, add 4 cups of water and a little pinch of salt.
- Next, cook on medium heat for about 5-6 whistles, or until the lentils are soft and tender.
- After that, wait for the pressure to release naturally before you open the lid.
If you don’t have a pressure cooker, you can use a heavy pot instead. However, keep in mind that it will take longer to cook the dal.
3. Prepare the Masala
- While the dal is cooking, heat some vegetable oil and 1 tablespoon of butter in a big pan on medium heat.
- Next, add the cumin seeds and let them sizzle in the pan.
- After that, add the finely chopped onions and cook them until they turn golden brown.
- Next, add the ginger-garlic paste and cook for a few minutes until the strong smell goes away.
- Then, mix in the tomato puree and cook until the oil starts to separate from the mix.
4. Combine and Simmer
- Once the masala is ready, add the cooked dal to the pan. Then, stir well to mix the dal with the masala.
- Next, add garam masala, red chili powder, and coriander powder. Then, stir everything together and cook on low heat for about 1 hour. This way, the flavors will blend nicely.
It's important to stir the dal occasionally. Also, if it gets too thick, you should add some water.
5. Finish with Butter and Cream
- Next, stir in the rest of the butter and heavy cream. This will make the dal richer and creamier.
- Keep cooking on low heat for another 15-20 minutes. This will help the butter and cream mix well. Also, taste it and add salt if you need to.
6. Garnish and Serve
- Finally, sprinkle fresh coriander leaves on top of the Dal Bukhara to make it look nice.
- Serve the dal hot with naan, tandoori roti, or steamed rice for a delicious meal.
Variations
Dal Bukhara can vary based on where it’s made. Some regions add kaali mirch (black pepper) for extra heat, while others might use more tomatoes for a tangy flavor.
If you want a vegan version, you can swap ghee and cream with coconut milk or cashew cream for a plant-based alternative.
You can make Dal Bukhara even healthier by adding vegetables like spinach or peas, giving it more flavor and nutrients.
Serving Suggestions
- Dal Bukhara is best served with naan, roti, or steamed basmati rice. These side dishes perfectly balance the richness of the dal. You can also pair it with a cooling raita or a tangy pickle for extra flavor.
- For the perfect finishing touch, garnish the dal with fresh coriander for a burst of color and freshness. You can also add a swirl of cream or a dollop of butter to make it even richer and more appealing.
Expert Tips
1. Achieving the Right Texture: Cook the dal until it’s creamy and thick, but not too dry or watery. Keep an eye on the consistency while simmering.
2. Balancing Spices: Adjust the spices like cumin and garam masala to make the dal rich but not overly spicy. Taste as you go!
3. Consistency and Creaminess: For a velvety texture, use the right amount of butter and cream and simmer slowly to make it extra rich.
4. Avoid Overcooking the Dal: Avoid overcooking by keeping the dal simmering at a low heat, so it stays creamy and doesn't become mushy.
Did you try this Dal Bukhara Recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔FAQs
For the best flavor and texture, use whole black gram lentils (urad dal). Split urad dal cooks faster but may result in a different texture and less creaminess.
Refrigerate Dal Bukhara for 4-5 days or freeze for 1-2 months. When reheating, add water for consistency and heat thoroughly.
Yes, you can use a slow cooker to make Dal Bukhara.
You can add vegetables like spinach, carrots, or bell peppers to Dal Bukhara, although it's not traditional. Just add them in the final stages of cooking to keep their texture and flavor.
Dal Bukhara typically requires about 2 hours of cooking time after the initial pressure cooking of the lentils. This slow simmering allows the flavors to meld and the dal to develop its creamy texture. Be patient, as this long cooking time is crucial for the best results.
Dal Bukhara Recipe
Ingredients
Ingredients
- 1 Cup Whole black urad dal (blackgram lentils)
- 4 Cup Water
- 2 tablespoon Butter
- 1 tablespoon Vegetable oil
- 1 Large onion, finely chopped
- 2 tablespoon Ginger-garlic paste
- 1 Cup Tomato puree
- 1 tablespoon Garam masala
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 Cup Heavy cream
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Soak the Dal
- First, rinse the whole black urad dal well under running water. Then, soak it in plenty of water for at least 8 hours or overnight. This helps the dal become softer and easier to cook!
- This step is important because it softens the lentils and helps them cook evenly. After soaking, drain and rinse the dal to get rid of any dirt or impurities before cooking.
Cook the Dal
- Next, put the soaked dal into a pressure cooker.
- Then, add 4 cups of water and a little pinch of salt.
- Next, cook on medium heat for about 5-6 whistles, or until the lentils are soft and tender.
- After that, wait for the pressure to release naturally before you open the lid.
- If you don’t have a pressure cooker, you can use a heavy pot instead. However, keep in mind that it will take longer to cook the dal.
Prepare the Masala
- While the dal is cooking, heat some vegetable oil and 1 tablespoon of butter in a big pan on medium heat.
- Next, add the cumin seeds and let them sizzle in the pan.
- After that, add the finely chopped onions and cook them until they turn golden brown.
- Next, add the ginger-garlic paste and cook for a few minutes until the strong smell goes away.
- Then, mix in the tomato puree and cook until the oil starts to separate from the mix.
Combine and Simmer
- Once the masala is ready, add the cooked dal to the pan. Then, stir well to mix the dal with the masala.
- Next, add garam masala, red chili powder, and coriander powder. Then, stir everything together and cook on low heat for about 1 hour. This way, the flavors will blend nicely.
- It's important to stir the dal occasionally. Also, if it gets too thick, you should add some water.
Finish with Butter and Cream
- Next, stir in the rest of the butter and heavy cream. This will make the dal richer and creamier.
- Keep cooking on low heat for another 15-20 minutes. This will help the butter and cream mix well. Also, taste it and add salt if you need to.
Garnish and Serve
- Finally, sprinkle fresh coriander leaves on top of the Dal Bukhara to make it look nice.
- Serve the dal hot with naan, tandoori roti, or steamed rice for a delicious meal.
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