Dal Bukhara
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Calories
355 kcal
-
Course
Main Course
-
Cuisine
Indian
Dal Bukhara
Description
Dal Bukhara begins by carefully toasting whole spices such as coriander seeds, cumin seeds, fennel seeds, cassia cinnamon, cloves, cardamom seeds, and dried chiles to unlock their aroma, then grinding them to a fine powder combined with paprika. This spice mix forms the backbone of the dish, offering warm and fragrant notes.
The lentils are cooked to a firm but tender state in water, then combined with sunflower oil and ghee or a butter substitute, where finely diced yellow onions are browned for a savory base. Garlic and ginger add pungency, while fire-roasted diced tomatoes and tomato paste introduce acidity and depth. The dish is simmered to blend these layers before incorporating cream or coconut milk, which gives a smooth and rich finish to the lentils.
Dal Bukhara is typically garnished with fresh cilantro and served hot. Its thick, creamy, and spiced nature pairs well with rice or flatbreads, making it suitable for lunch or dinner meals wanting a hearty, flavorful vegetarian option.
Practical preparation includes using a spice grinder for freshly ground spices and controlling the lentils’ doneness to avoid overcooking. Choosing coconut milk keeps the dish vegan, and adjusting cream alternatives can modify richness and dietary preferences.
Ingredients
Spice Mix Ingredients
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 1 inch cassia cinnamon stick or cinnamon stick
- 4 clove whole
- 2 green cardamom pods seeds removed and pods discarded
- 2 dried chiles de arbol
- 2 teaspoons paprika
Lentil Ingredients
- 4 cups water plus 3 cups hot
- 1 cup black beluga lentils picked over for pebbles and rinsed
- 2 tbsp sunflower oil
- 1 tablespoon ghee or unsalted butter or dairy-free butter substitute (use butter substitute to keep vegan
- 1 whole onion yellow, finely diced (about 2 cups
- kosher salt
- 1 1/2 teaspoons fresh ginger grated, peeled
- 4 garlic cloves, minced
- 14.5 ounces tomato 1 can, fire-roasted, diced
- 2 tablespoons tomato paste
- 1/2 cup heavy cream or full fat coconut milk (used coconut milk to keep this dish dairy free/vegan
- 1/4 cup cilantro leaves chopped, to garnish
Instructions
- To make the spice mix, warm a small skillet over medium heat. Add the coriander, cumin and fennel seeds, along with the cassia (or cinnamon), cloves, cardamom seeds and chiles. Toast the spices, stirring and shaking the pan frequently, for a couple of minutes until fragrant. Remove from the heat and let cool slightly. Snap the dried chiles in half and shake the seeds into the trash.
- Transfer the chiles and the rest of the toasted spices along with the paprika into a spice grinder. Grind to a fine powder.
- To make the lentils, bring the 4 cups water to a boil in a medium saucepan. Add the rinsed lentils and return the water to a boil. Reduce the heat to a simmer and put the lid on ajar. Cook the lentils for 10 to 12 minutes, until al dente. Drain and set aside.Meanwhile, warm the oil and ghee (or butter substitute) in a large Dutch oven over medium heat until just shimmering. Add the onion and season with a big pinch of salt. Cook, stirring often, until golden brown and just short of being caramelized, about 8 minutes.
- Add the ginger and garlic to the pan and cook for 30 seconds (add a little water if they start to stick to the bottom of the pan). Add the diced tomatoes and spice mix. Stir and cook for about 5 minutes, until most of the water has evaporated and the entire mixture holds together as one mass, and even starts to stick to the bottom.Stir in the tomato paste and cook for a minute more, stirring often.
- Add the lentils, the 3 cups hot water and 3/4 tsp kosher salt. Stir, bring to a boil, reduce the heat to maintain a simmer and cover. Cook for 30 minutes, until the lentils are tender. Stir in the cream or coconut milk, taste for salt, and garnish with cilantro. Aarti suggests adding a pat of butter to "royal it up" even more!
Notes
- Use a spice grinder to freshly grind toasted spices for best flavor.
- Drain lentils after cooking to al dente to avoid mushy texture.
- Substitute ghee with unsalted butter or dairy-free butter to suit dietary needs.
- Heavy cream can be replaced with full-fat coconut milk to keep the dish vegan.
- A small skillet, medium saucepan, and Dutch oven or heavy pot with lid are necessary for preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 9mg | 3% |
| Sodium | 246mg | 10% |
| Potassium | 227mg | 5% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 113mg | 11% |
| Iron | 6.9mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
