Dal Bhukhara Recipe | How to make restaurant style Dal Bhukhara at home

Dal Bukhara is a rich and flavorful Indian lentil dish that is renowned for its creamy texture and distinctive taste. Unlike its more famous counterpart, Dal Makhani, this dish uses only black urad dal and is typically cooked slowly to enhance its flavors. Originating from a popular restaurant in Delhi, Dal Bukhara has become a beloved staple across India, known for its unique blend of spices and the comforting warmth it provides. Perfect for special occasions or a cozy family meal, this dish pairs beautifully with naan or rice. Enjoy Dal bukhara with naan, roti and rice.

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Ingredients

  

For the Dal:

• 1 cup black urad dal whole black gram
• 1/4 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon salt adjust to taste
• 3 cups water
• 1-2 tablespoons ghee clarified butter

For the Tempering:

• 2 tablespoons ghee
• 1/4 teaspoon asafoetida hing
• 1 teaspoon cumin seeds
• 1 green chili finely chopped
• 1 tablespoon ginger-garlic paste
• 1 medium onion finely chopped (optional)
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• 1 cup tomato puree approximately 4 tomatoes blended
• For Garnishing:
• 2 tablespoons cream or malai
• 1/2 teaspoon garam masala
• Fresh coriander leaves for garnish

Instructions

 

Preparation of Dal:

• Rinse the black urad dal thoroughly under running water until the water runs clear.
• Soak the dal overnight or for at least 6-8 hours. Drain and set aside.
• In a pressure cooker, add the soaked dal along with 3 cups of water, turmeric powder, red chili powder, and salt.
• Close the lid and cook on medium flame for 4-5 whistles or until the dal is soft but not mushy.

Making the Tempering:

• In a separate pan, heat 2 tablespoons of ghee. Once hot, add asafoetida and cumin seeds.
• Add the chopped green chili and ginger-garlic paste; sauté until fragrant.
• If using, add the chopped onion and sauté until golden brown.
• Stir in the Kashmiri red chili powder and coriander powder, and cook for a minute.
• Add the tomato puree and cook until the mixture releases ghee and thickens.
• Once the dal is cooked, check its consistency. It should be thick but not fully mashed.
• Add the cooked dal to the tempering, mixing well. Let it simmer on low heat for 15-20 minutes, stirring occasionally.
• If the dal becomes too thick, you can add a little warm water to achieve the desired consistency.
• Stir in the cream and garam masala. Adjust salt to taste.
• Cover and let it simmer on low heat for another 5-10 minutes to meld the flavors.

Garnishing and Serving:

• Garnish with fresh coriander leaves and a drizzle of cream before serving.
• Serve hot with naan, roti, or steamed rice.

Video

Notes

For an authentic taste, cook the dal on low heat for several hours if possible.
Adjust the spices according to your heat preference.
You can add more cream for a richer flavor if desired.
Enjoy your delicious homemade Dal Bukhara!

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