Dal Bukhara Recipe
User Reviews
4.8
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Prep Time
8 hrs
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Cook Time
2 hrs
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Total Time
10 hrs
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Servings
6
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Calories
339 kcal
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Course
Main Course
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Cuisine
Indian
Dal Bukhara Recipe
Description
Dal Bukhara Recipe begins by soaking whole black gram lentils overnight and pressure cooking them in water until tender. Meanwhile, tomatoes are pureed finely and combined with freshly crushed ginger-garlic paste. These are added to the cooked lentils along with Kashmiri red chili powder, butter, light cream, and salt. The mixture simmers on low heat without the lid to thicken slowly and allow flavors to meld. Frequent stirring prevents sticking and helps achieve a creamy consistency with some lentils mashed into the sauce.
The dish develops a creamy, smooth texture from the butter and cream while the tomato puree and spices contribute a mild warmth and subtle heat. Garnishing with julienned ginger and optional additional butter or cream before serving enhances its richness. A key finishing touch is the traditional smoky flavor added by placing a small, heated coal with ghee inside the pot briefly, infusing a unique aroma.
Typically served with rice or Indian breads, Dal Bukhara makes a comforting main course. The recipe offers guidance for pressure cooking times and stove or Instant Pot methods and emphasizes slow simmering and stirring for the ideal consistency.
Notes include steps for making coal-tempered smoky flavor and detailed cooking instructions for both stove-top and electric pressure cooking methods, highlighting the importance of timing and careful stirring throughout the simmering phase.
Ingredients
- 1.5 cups black gram or whole urad dal (black matpe, urad bean, whole
- 250 grams tomato or 3 medium to large tomatoes
- 2 teaspoons ginger garlic paste or 1 inch ginger + 4 to 5 medium garlic cloves- crushed finely in a mortar-pestle
- 1 teaspoon Kashmiri red chili powder if using a hotter variety then use ½ teaspoon, or deghi mirch
- ½ teaspoon garam masala
- 90 to 100 grams butter or regular butter - about 6 to 7 tablespoons white butter, white
- 7 to 8 tablespoon light cream or 25% to 30% fat or 3 to 4 tablespoons heavy whipping cream
- 4.5 to 5 cups water for pressure cooking the lentils
- 1 to 1.5 cup water - to be added later
- 1 inch ginger - julienned for garnish, optional
- 1 tablespoon butter or cream for garnishing, optional
- salt as required
Instructions
Preparation
- Soak the lentils in enough water overnight or for 7 to 8 hours.
- Drain them later and rinse a couple of times. Transfer the lentils to 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 on medium heat.
- When the lentils are getting cooked, make a fine, smooth 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 on low heat, without its lid on. Let the dal simmer for about 1 hour or 1 hour 30 minutes.
- Keep 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 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 butter or cream. Garnish with ginger juliennes (optional).
- Serve hot with jeera rice or with Indian flatbreads like naan, paratha or roti.
Notes
- Use a small piece of red-hot coal and ghee to add a distinct smoky flavor by placing it over the dal and covering tightly for a few minutes before serving.
- Pressure cook lentils until very soft, then simmer gently off-heat to develop a creamy texture, stirring frequently to prevent sticking.
- To adjust consistency, add water as needed during simmering to achieve a medium thickness – not too thick or thin.
- Garnish with julienned ginger and finish with butter or cream for richness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 125mg | 5% |
| Potassium | 131mg | 3% |
| Fiber | 11g | 44% |
| Sugar | 1g | 2% |
| Vitamin A | 1059IU | 21% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 8mg | 9% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 5µg | |
| Calcium | 58mg | 6% |
| Vitamin B9 (Folate) | 8µg | |
| Iron | 4mg | 22% |
| Magnesium | 9mg | 2% |
| Phosphorus | 26mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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