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Dal Bukhara Recipe

Dal Bukhara is a creamy North Indian dish made from black urad dal and kidney beans, cooked slowly with tomatoes, butter, and spices. Known for its rich flavor and smooth texture, it’s typically served with naan or rice and is a favorite in Indian cuisine.
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Prep Time 8 hours 15 minutes
Cook Time 2 hours
Total Time 10 hours 15 minutes
Course DAL
Cuisine Indian
Servings 6
Calories 360 kcal

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.

Notes

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.

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.

Nutrition

Nutrition Facts
Dal Bukhara Recipe
Amount per Serving
Calories
360
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
40
mg
13
%
Sodium
 
500
mg
22
%
Potassium
 
600
mg
17
%
Carbohydrates
 
40
g
13
%
Fiber
 
8
g
33
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
800
IU
16
%
Vitamin B1
 
0.3
mg
20
%
Vitamin B2
 
0.2
mg
12
%
Vitamin B3
 
2
mg
10
%
Vitamin B5
 
0.5
mg
5
%
Vitamin B6
 
0.3
mg
15
%
Vitamin C
 
10
mg
12
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
5
µg
5
%
Calcium
 
80
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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