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5.0 from 21 votes

Dal Bukhara

Indian vegetarian comfort food - beluga lentils in creamy tomato curry from the Aarti Paarti Cookbook. Can be made dairy or dairy-free, vegan.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 servings
Calories: 355 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Spice Mix Ingredients
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 inch piece cassia or cinnamon stick
  • 4 whole cloves
  • 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 water
  • 1 cup black beluga lentils, picked over for pebbles and rinsed
  • 2 tbsp sunflower oil
  • 1 tablespoon ghee, unsalted butter or dairy-free butter substitute (use butter substitute to keep vegan)
  • 1 whole yellow onion, finely diced (about 2 cups)
  • kosher salt
  • 1 1/2 teaspoons grated, peeled fresh ginger
  • 4 cloves garlic, minced
  • 14.5 ounces diced fire-roasted tomatoes (1 can)
  • 2 tablespoons tomato paste
  • 1/2 cup heavy cream or full fat coconut milk (I used coconut milk to keep this dish dairy free/vegan)
  • 1/4 cup chopped fresh cilantro leaves, to garnish

Instructions

    Cup of Yum
  1. 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.
  2. Transfer the chiles and the rest of the toasted spices along with the paprika into a spice grinder. Grind to a fine powder.
  3. 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.
  4. 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.
  5. 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

  • You will also need: Small skillet, spice grinder, medium saucepan, Dutch oven or heavy pot with lid

Nutrition Information

Calories 355kcal (18%) Carbohydrates 36g (12%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 8g (40%) Cholesterol 9mg (3%) Sodium 246mg (10%) Potassium 227mg (6%) Fiber 12g (48%) Sugar 3g (6%) Vitamin A 1245IU (25%) Vitamin C 7.7mg (9%) Calcium 113mg (11%) Iron 6.9mg (38%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 355

% 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.