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Dal Bukhara is made of Black lentils slow-cooked with cream and butter for its unique texture and flavor.

The Dal is very much similar to Dal Makhani in look but is completely different in taste.

Dal Bukhara is a creamy, luscious Dal, but unlike Dal Makhani, Dal Bukhara is made only with whole Black lentils and not with Rajma (Kidney Beans) and Chana Dal.

Due to the mild spices and creamy texture, this Dal is best for kids and they will eat this Dal with love too because the taste is very much different from our usual Dal.

Dal is very much high in Protein, so it is an integral part of our daily meal. Each and every household has its own style of cooking and they own different tastes too, but the method of making a simple Arhar Dal, Chana Dal in their everyday meal must be the same.

So, whenever you wish to change your tastebud from the regular Dal, you can cook this Dal. This Dal will surely satisfy your tastebud.

I read it somewhere that this Dal has got its popularity from the famous ITC Hotel. And now, it is available in almost every North Indian Restaurants.

What is Dal Bukhara?

The day, when I told my Mum about Dal Bukhara, the first question she asked me was the origin of this Name. The Name sounded like fever to her. And I decided to go through its history.

This rich, creamy, lip-smacking Dal was introduced by Chef Madan Jaiswal in a famous Restaurant “Bukhara“. The dish is a refined version of homestyle Punjabi Dal Makhani.

Traditionally, the Dal is slow-cooked overnight on tandoor. But, due to lack of tandoor at home, I cooked this Dal in a pressure cooker and it took me about one and a half hours to cook this Dal on low flame.

The Dal has a velvety texture, buttery creamy rich taste, a spoonful of tangy tomatoes rooting your tongue. Each and every spoon of this Dal is an emotion, “emotion of exaltation”.

Ways to bring the best taste in this Dal

Traditionally, the Dal is cooked overnight on a Slow Tandoor. But, due to the unavailability of tandoor in most of the houses, the dal can be cooked one night before, and the dal will taste like heaven the second day (due to the fusion of flavors of spices).

So, you can cook this dal one day before and store it in refrigerator and heat the dal the next day before serving.

For amazing taste, first pressure cook the dal for 20 minutes and then cook it on low heat for 40-50 minutes.

Instant Pot is an incredible kitchen gadget used nowadays to pressure cook dal. You can use that too.

Serving Suggestions

The Dal is luscious, creamy, full of flavors, So plain steamed rice, jeera rice, onion-turmeric rice having very mild flavor can be a beautiful combination. Because eating something rich in its own spices and flavor could suppress the original taste of Dal.

You can serve this dal with Indian bread like Roti, Plain Parantha, Butter Naan too.

I personally, don’t feel the need of making any side dish whenever I cook this Dal at home. For me, Dal Bukhara and Onion-Turmeric Rice is the best combination.

Step by Step Recipe

Soak 2 cups of whole black urad dal or split black urad dal in enough water overnight or for 7-8 hrs. While cooking, drain the water from the dal.

Crush ginger-garlic in a mortar and keep aside. Also, make a puree of 4 medium-sized tomatoes.

Add the drained dal/lentils in a pressure cooker and pressure cook it in 6 cups of water, until 3-4 whistles or until softened.

Now, when the dal has cooked soft, add tomato puree, ginger-garlic crushed paste, chopped green chilies, turmeric powder, salt, cumin powder, Kashmiri red chilly powder. Stir to mix well and continue to cook on low flame. Let the Dal simmer for about 50minutes now.

Stir the dal often in between so that the dal will not burn at the bottom.

Cook the dal with the lid open on low flame. This is my dal after simmering it for 20 minutes. Make sure, to cook this dal on low flame for almost 40-50 minutes. It needs a good amount of patience!!

Now, after 30 minutes, add a full cup of cream and butter/ghee. I chose ghee for a healthier option. Remember to stir the dal while adding cream, it will avoid curdling of the Dal.

After mixing the dal for 2 minutes, add chopped coriander leaves, Kasuri methi, garam masala. Mix well. You can mash some of the lentils from the back of your ladle.

And the Dal Bukhara is done after 10 minutes of adding cream. This should be the consistency of the Dal and the texture should be creamy, velvety.

Dal Bukhara is ready to serve. Serve Dal Bukhara hot with steamed rice or my favorite Onion-Turmeric rice. Enjoy!!

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5 from 2 votes

Dal Bukhara

Dal Bukhara is a beautiful version of Dal Makhani. The Dal is a creamy, velvety-textured and a bliss to our tastebud. Do try this recipe and surprise your loved ones!!
Course Main Course
Cuisine Indian, North Indian
Keyword Dal, Dal Bukhara, Dal Makhani, Punjabi Dal, Urad Dal
Prep Time 8 hours
Cook Time 1 hour 8 minutes
Total Time 9 hours 8 minutes
Servings 5 people
Calories 182kcal
Author Pooja Mahto

Equipment

  • Pressure Cooker

Ingredients

  • 2 cups Whole Black Urad Dal
  • 6 cups Water,for pressure cooking
  • 1 cup full fat cream
  • 4 Tomatoes, MediumSized
  • 1 inch Ginger
  • 6-7 Garlic cloves
  • 3-4 Green Chilies, chopped
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1/2 tsp Garam masala
  • 1 tsp Kashmiri Red Chilly Powder
  • 1.5 tsp Kasuri Methi
  • as per taste Salt
  • 100gm Butter
  • 1 tbsp Coriander leaves, chopped

Instructions

  • Soak 2 cups of whole black urad dal or split black urad dal in enough water overnight or for 7-8 hrs.
  • While cooking, drain the water from the dal.
  • Add the drained dal/lentils in a pressure cooker and pressure cook it in 6 cups of water, until 3-4 whistles or until softened.
  • Crush ginger-garlic in a mortar and keep aside. Also, make a puree of 4 medium-sized tomatoes. Chop the green chillies too.
  • Now, when the dal has cooked soft, add tomato puree, ginger-garlic crushed paste, chopped green chilies, turmeric powder, salt, cumin powder, Kashmiri red chilly powder. Stir to mix well and continue to cook on low flame.
  • Let the Dal simmer for about 50minutes now.
  • Stir the dal often in between so that the dal will not burn at the bottom.
  • Cook the dal with the lid open on low flame.
  • Make sure, to cook this dal on low flame for almost 40-50 minutes. It needs a good amount of patience!!
  • Now, after 30 minutes, add a full cup of cream and butter/ghee. I chose ghee for a healthier option. Remember to stir the dal while adding cream, it will avoid curdling of the Dal.
  • Now,add chopped coriander leaves, Kasuri methi, garam masala. Mix well. Let the dal simmer for 10 minutes more. Keep Stirring the Dal.
  • Dal is done after 10 minutes and ready to serve.

Notes

If your Dal Bukhara is thickened, add one cup of water and let it simmer.
You can choose Ghee in place of Butter for a healthy option.
Mash some of the Dal with the back of your ladle, it will give it a creamy-luscious texture.
You can use Split Urad dal too, in place of Whole Black Urad dal.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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4 COMMENTS

  1. 5 stars
    Well, I am astonished by your presentation skill and about taste, I am pretty sure on a scale of 10 it would be around 9.

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