Dal Bukhara is a rich, creamy slow cooked whole urad dal (black gram) with tomato puree, butter and cream. This recipe is made famous by ITC maurya Hotel in Delhi.
whole urad dal
or whole black gram
or 3 medium to large tomatoes
ginger + 4 to 5 medium garlic cloves
- crushed finely in a mortar-pestle - about 2 teaspoons of ginger garlic paste
kashmiri red chili powder or deghi mirch
- if using a hotter variety then use ½ teaspoon
Garam Masala Powder
90 to 100
or regular butter - about 6 to 7 tablespoons white butter
7 to 8
low fat cream
or 25% to 30% fat or 3 to 4 tablespoons heavy whipping cream
4.5 to 5
for pressure cooking the lentils
1 to 1.5
water to be added later
- julienned for garnish (optional)
butter or cream for garnish
salt as required
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 hot with cumin rice or with Indian flatbreads like naan, paratha or rotis.
How to bring charcoal flavor in dal bukhara
Secure firmly a small piece of the coal between a tong.
Heat it in the flame till it becomes red hot.
Now place the red hot coal in a small steel bowl. Place this bowl on top of the cooked dal bukhara in the cooker.
Pour a few tsp of ghee (oil or butter) on the coal and quickly cover the lid of the cooker tightly.
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.
full recipe -