dal bukhara recipe | creamy slow cooked delicious dal bukhara recipe

dal bukhara is a rich, creamy slow cooked whole urad dal (black gram) with tomato puree, butter and cream. dal bukhara recipe is made famous by ITC maurya hotel in delhi.
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4.82 from 22 votes

dal bukhara recipe with step by step photos – a dish that comes close to dal makhani and was made famous by the ITC maurya hotel in new delhi.

dal bukhara recipe

the recipe of dal bukhara consists of minimal ingredients and this is what brings out the best in this recipe. unlike dal makhani, dal bukhara is made only with whole urad lentils (black gram) and not with rajma (kidney beans). also dal bukhara is slow cooked overnight on the tandoor.

i first came across this simple creamy lentil dish in femina magazine many years ago. the recipe section in this issue had recipes from maurya sheraton and surprisingly the itc maurya sheraton chefs had shared the recipe of dal bukhara along with the other recipes.

when i read the dal bukhara recipe first time, i was surprised that the recipe bore close resemblance to butter chicken or paneer makhani. dal makhani was not in my repertoire then. now i can say that the sauce made for dal bukhara and dal makhani is similar to butter chicken. what i felt and thought many years back is confirmed by this excellent informative piece of indian cuisine history here by vir sanghvi.

i had kept the dal makhani recipe cut outs in a book safe and secure. we shifted our home a few times and along with usual changes that happen throughout life…. dal bukhara was forgotten for many years. so when i started food blogging, i went to check the recipe and i was in for a surprise. out of the 3-4 pages i had kept, only 2 pages were left. some how the other pages had got misplaced. and one of the missing pages had the original authentic recipe of dal bukhara from the itc maurya sheraton chefs. i only had the page having the dal bukhara photo  🙁 (pictured below).

dal bukhara recipe

so i recollected the ingredients used in the original recipe. i even got the dal bukhara ready to eat pack just to check the ingredients used. the only spice which i was not sure of was tej patta. so i knew almost all the ingredients but i did not know their proportions.

i experimented and made dal bukhara twice and felt something missing. third time it came close to the original one. the only ingredient missing was the charcoal flavor.

also i have not slow cooked the beans overnight on a tandoor. i don’t have wooden or charcoal embers nor do i have a tandoor or time to cook dal bukhara overnight. a slow cooker would do the job. but i have no experience with a slow cooker. so i have pressure cooked the beans first and then slowly simmered the dal with tomato, cream, butter and ginger-garlic for 1 hour 25 mins on a low flame.

you can give a charcoal flavor to dal bukhara which we call as dhungar. details on how to do the dhungar or smoking technique, i have mentioned in the recipe details notes section. i have explained the dhungar technique in more detail in this dal tadka recipe.

the dal bukhara is a rich recipe with the amount of butter and cream gone in its preparation. to get the real taste i would not suggest reducing the cream or butter. as i have tried with less amounts of butter and cream and it just had that ‘something is missing or just not right’ point. i have used unsalted white butter and amul cream (25% low fat). you can use any good brand of butter and low fat dairy cream (25% to 30%).

serve dal bukhara hot with jeera rice or naan or lachha paratha or phulka or tandoori rotis or khasta rotis. it goes best with naan.

if you are looking for more dal recipes then do check:

dal bukhara

Author:Dassana Amit
Prep Time:8 hours
Cook Time:2 hours
Total Time:10 hours
Course:main course
Cuisine:north indian
Servings (change the number to scale):6 to 7
4.82 from 22 votes
dal bukhara recipe
dal bukhara is a rich, creamy slow cooked whole urad dal (black gram) with tomato puree, butter and cream. dal bukhara recipe is made famous by ITC maurya hotel in delhi.

INGREDIENTS FOR dal bukhara

(1 CUP = 250 ML)
  • 1.5 cups whole urad dal or whole black gram
  • 250 grams tomatoes or 3 medium to large tomatoes
  • ½ inch ginger + 4 to 5 medium garlic - crushed finely in a mortar-pestle - about 2 teaspoon of ginger garlic paste (adrak lahsun ka paste)
  • 1 teaspoon kashmiri red chili powder or deghi mirch - if using a hotter variety then use ½ teaspoon
  • ½ teaspoon garam masala powder
  • 90 to 100 grams white butter or regular butter - about 6 to 7 tablespoon white butter
  • 7 to 8 tablespoon low fat cream or 25% to 30% fat
  • 4.5 to 5 cups water for pressure cooking the lentils
  • 1 to 1.5 cup water to be added later
  • ½ inch ginger (adrak) - julienned for garnish (optional)
  • 1 tablespoon butter or cream for garnish (optional)
  • salt as required

HOW TO MAKE dal bukhara

preparation for dal bukhara

  • soak the lentils in enough water overnight or for 7 to 8 hours.
  • drain them later and add the drained lentils in a 3 or 4 litre pressure cooker.
  • add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or about 18 to 20 minutes.
  • meanwhile when the lentils are getting cooked, make a puree of the tomatoes in a blender and crush the ginger and garlic to a paste in mortar-pestle.

making dal bukhara

  • when the pressure settles down on its own, open the lid of the pressure cooker.
  • then add the ginger garlic paste, tomato puree, kashmiri red chili powder, butter, cream and salt. also add 1 to 1.5 cups of water.
  • stir very well and keep the pressure cooker without its lid on a low flame. let the dal simmer for about 1 hour or for 1 hour 30 mins.
  • meanwhile keep on stirring often, so that the lentils don't stick at the bottom of the cooker. also mash some of the lentils while stirring.
  • if the dal bukhara becomes thick, then add some hot water. once done, check the taste and add more red chili powder or salt if required.
  • lastly sprinkle garam masala powder and stir well.
  • while serving dal bukhara, dot with the butter or cream. garnish with ginger juliennes.
  • serve dal bukhara hot with jeera rice, naan, paratha or rotis.

RECIPE TIPS

how to bring charcoal flavor in dal bukhara

  1. secure firmly a small piece of the coal between a tong.
  2. heat it in the flame till it becomes red hot.
  3. now place the red hot coal in a small steel bowl. place this bowl on top of the cooked dal bukhara in the cooker.
  4. pour a few tsp of ghee (oil or butter) on the coal and quickly cover the lid of the cooker tightly.
  5. keep for a few minutes and then open the lid. if you want a pronounced charcoal flavor in the dal bukhara, then you have to keep for a few minutes more.
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lets start step by step dal bukhara recipe

1. soak 1.5 cups whole urad dal (whole black gram) in enough water overnight or for 7 to 8 hours. drain them later and add the drained lentils in a 3 or 4 litre pressure cooker. add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or for about 18 to 20 minutes. pic below of the soaked and drained lentils.

whole urad dal for making dal bukhara recipe

2. meanwhile when the lentils are getting cooked, make a puree of the 250 gms tomatoes (3 medium to large tomatoes) in a blender. crush the ginger and garlic to a paste in a mortar-pestle (½ inch ginger + 4 to 5 medium garlic or about 2 tsp of ginger garlic paste).

tomato puree for dal bukhara recipe

3. when the pressure settles down on its own, open the lid of the pressure cooker. the lentils should be cooked well and soft.

cooked dal for dal bukhara recipe

4. now add the ginger garlic paste, tomato puree, 1 tsp kashmiri red chili powder, 6-7 tbsp white butter, 7-8 tbsp low fat cream, 1 to 1.5 cup water and salt.

spices for dal bukhara recipe

5. stir very well and keep the pressure cooker without its lid on a low flame.

making dal bukhara recipe

6. let the dal simmer for about 1 hour or more. meanwhile keep on stirring often, so that the lentils don’t stick at the bottom of the cooker. the lentils become viscous and start to stick at the bottom if not stirred. the lentils would become creamy and the consistency of the dal bukhara will keep on thickening. you can add some hot water to reduce the dal bukhara from getting too thick. also mash some of the lentils while stirring.

cooking dal bukhara recipe

7.  towards the end, check the taste and add more red chili powder or salt if required. lastly sprinkle ½ tsp garam masala powder and stir well. the consistency of dal bukhara is like dal makhani.

adding garam masala to dal bukhara recipe

8. while serving dal bukhara, dot with 1 tbsp butter or cream. garnish with ginger juliennes and serve dal bukhara hot with jeera rice, naan, paratha or rotis. it goes best with naan. i served dal bukhara with jeera rice and onion ring salad.

dal bukhara recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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108 comments/reviews

    • in any indian town or cities, you will get shops that sell coal in wholesale rate. so you will have to find out in your city. you can also check if you can get coal on amazon or online.

  1. I have not tried this recipe yet but your dal Makhani recipe is my favourite. I have made it many times and always get many compliments so I am looking forward to trying this slightly different dish. Thank you for the down to earth detailed instructions that you give.

  2. hi..thanks for this great recipe . This recipe Dal Bukhara is tge creation of the great padma shri Masterchef Imtiyaz Qureshi of India.. love this recipe.

  3. Hello Dassana,

    Yesterday, i tried your dal bukhara and paneer makhanwala recipe for my husband’s birthday dinner. Even though I doubled the quantity mentioned in the recipe, it came out very well. Everyone loved it and I got many compliments. All thanks to you 🙂

    Kind Regards,

    Jayanti

  4. Dassana ji you are simply amazing.. I tried many of your recipes. Today i made Dal Bhukhara. It is really very delicious. Without you it cannot be happen.Thanks so much for sharing lots of recipes for us.

  5. Hi,
    I am a big fan of your recipes. Your dal bukhara version is my version of Dal makhni. I read it many years ago in a Sanjeev Kapoor cook book and since then I am making it this way only. The only difference is as its dal makhni I add finely chopped onion, garlic and ginger while cooking the dal and once its done I add 1cup whole milk and after few minutes pureed tomatoes. It always comes out amazing. Its a hit in my circle. I’ll surely try this recipe too.

    • thanks nisha for the feedback and also for sharing your dal makhani recipe. i will give a try as i never add milk. i am sure it will be good. do try this dal bukhara recipe also. its a favorite at my place and you will like it.

  6. Hi,
    Today I will be making dal.bukhara. is it necessary to put fresh cream. What is the use .what if I want to skip it.???

  7. Hi Dassana,

    Can I use whipping cream instead of fresh cream? Or any other substitute you can advise. We don’t get Malai/Fresh cream in US.

    Thanks

    • you can use whipping cream. for any curry or gravy recipe that requires cream, you can also use whipping cream. but add less as whipping cream has a higher fat content. in this dal bukhara recipe you can add about 3 to 4 tablespoons of whipping cream.

    • there is no need to add kasuri methi in dal bukhara. slow cooking gives so much of flavor to the dal that more spices or herbs are not required. but if you want you can add kasuri methi also.

  8. I 1st heard this recipe on TLC’s show of Gordon Ramsay that time I know about Dal Bukhara your recipe looks same thanks alot for recipe.My also kept recipe’s pages and magazine and those are date back of 1990s whenever i got time I search them for recipe. I learn many recipe from those too.

  9. Hey awesme recipe…i tried it nd oh my my my. It ws so delicious in taste… cn i use kidney beans with whole lentils… in dis dal bukhara recipe…

  10. In Dal Bhukhara recipe what dal u used mam.
    u said black whole gram (urad dal) but in photo it looks with green and brown color dal

  11. It went beyond my expectation. Unluckily I didn’t learn much cooking before getting married. Now after marriage every day is an adventure for me to find, learn and try new items with the easily available materials in Germany. Thank you so much for this recipe. My husband loved the end product. I am a regular follower of your recipes now and sharing the site with others as well.

  12. Your recipes are awesome..And this one turned out to be superb…Thanks a lot for helping beginners like me :):)

  13. Wooow…..its a very useful site for us.here’stop most recipes are available with right method of cooking…I also a hotel management student….I trust this

  14. Hi
    I recently came across your website and wow it was jack pot… I tried a few recipes… kadai mushroom, basic Eggless chocolate cake and a few more… They have turned out really good… All thanx to even the minute details that u take care of… The substitutes that u mention, step by step pictorial methods… Everything is just perfect… Thanx a ton… And today I am going to make dal bikhara… Thanx again

  15. Very original and simple recipe. Years ago I happened to eat at a roadside Dhaba on Pathankot – Gurdaspur Highway in Punjab. The taste blew away my mind. I returned to their open kitchen early morning & noticed the chefs put the already overnight soaked lentils into hot boiling water for about 2-3 mins then taking out , letting it cool and then finally again putting up on tandoor for slow-simmer. Although the chefs never gave away the secret of Blanching, I’m sure it is done to give unique reddish coloring to the final dish.

    Black Lentils are amongst top gaseous foods in the world, hence adding a Tadka of Heeng + Garlic before serving is general practice in north Indian home kitchens.

    Thanks Amit for the wonderful recipe.

  16. Hi Dassana,

    The recipe looks awesome n I want to try it. Just a quick Question. I have a slow cooker but do you think I should put just soaked dal in it or pressure cook it before putting it in the slow cooker. If I just soak it n put it I rekon it will take atleast 8 hours for the dal to reach the pressure cook stage.

    What do you think?

    • thanks payal. the time you are mentioning is correct. it might take even more. if you want to speed up the process then pressure cook the soaked dal first and then add in slow cooker.

  17. Just put the daal in my crockpot. Can’t wait to taste it! I was missing nutmeg and whole black cardamom but I add a pinch of chai masala I had on hand (which already had nutmeg, cardamom and cinnamon).

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