Authentic Indian Dal Bukhara Recipe

Ingredients

  • 1 cup Whole Black Lentils (Urad dal)
  • 1/4 cup Red Kidney Beans (Rajma)
  • 3 cups Water
  • 2 medium Onions, finely chopped
  • 2 medium Tomatoes, finely chopped
  • 1 tablespoon Ginger, grated
  • 1 tablespoon Garlic, crushed
  • 2 Green Chilies, finely chopped
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 2 teaspoons Coriander Powder
  • 1/2 teaspoon Garam Masala Powder
  • 2 tablespoons Butter
  • 2 tablespoons Fresh Cream
  • Salt, to taste
  • 2 tablespoons Fresh Coriander Leaves, for garnish

Steps and instructions

  1. Soak the whole black lentils and red kidney beans in enough water overnight.
  2. Drain the water in the morning. Transfer the lentils and beans to a pressure cooker, add 3 cups water, and cook for 4-5 whistles on high heat. Then reduce the heat to low and cook for another 15 minutes.
  3. Let the pressure release naturally from the cooker. Open the lid and check if the lentils and beans are cooked properly. They should mash easily when pressed between fingers. If not, cook for another few whistles.
  4. While the lentils are cooking, heat butter in a pan.
  5. Add cumin seeds and let them crackle for a few seconds.
  6. Add finely chopped onions and fry until they turn slightly brown.
  7. Now add grated ginger and crushed garlic to the pan and fry for another 2 minutes.
  8. Add finely chopped tomatoes and green chilies and cook for 3-4 minutes until the tomatoes are mushy.
  9. Add turmeric powder, red chili powder, coriander powder, and garam masala powder to the pan and cook for another minute.
  10. Mash the cooked lentils and beans using the back of a ladle. Add them to the pan.
  11. Add salt to taste and more water if required and cook for 15-20 minutes on low heat. Stir at regular intervals to avoid burning at the bottom of the pan.
  12. Add fresh cream and mix well. Cook for another minute.
  13. Garnish with fresh coriander leaves and serve hot.

Tools for making

  • Pressure Cooker - Used to cook the lentils and beans quickly and efficiently.
  • Pan - Used to sauté the onions, tomatoes, and spices.
  • Ladle - Used to mash the cooked lentils and beans and to mix the ingredients.
  • Knife - Used to finely chop the onions and tomatoes.
  • Cutting Board - Used as a surface for cutting vegetables.
  • Grater - Used to grate the ginger.
  • Garlic Crusher - Used to crush the garlic cloves.
  • Measuring Spoons - Used to measure the spices accurately.
  • Stirring Spoon - Used for stirring the dal while it cooks.

Recipe variations

  • Add a dollop of ghee (clarified butter) for added richness.
  • Include a pinch of kasuri methi (dried fenugreek leaves) for a distinct flavor.
  • Add a splash of lemon juice for a tangy twist.
  • For a smoky flavor, you can use charcoal smoking technique (dhungar) by placing a piece of charcoal in a bowl, heating it until red-hot, and then placing it in the center of the prepared dal. Drizzle some ghee on the charcoal and cover the pot for a few minutes to let the smoky flavor infuse.
  • For a creamier texture, blend a small portion of the cooked dal and beans before adding it back to the pot.
  • To make it spicier, increase the amount of red chili powder or add some chopped green chilies.
  • For a vegan option, replace butter with vegan butter or vegetable oil.
  • You can also add vegetables like chopped spinach, diced bell peppers, or boiled potatoes to make it more nutritious and flavorful.
  • For a protein-rich variation, you can add paneer (Indian cottage cheese) or tofu cubes along with the lentils and beans.
  • Experiment with different garnishes such as fried onions, sliced almonds, or grated cheese.

Recipe overview

Dal Bukhara is a rich, creamy lentil dish that originated from the Bukhara region of India. This hearty dish is a harmonious blend of whole black lentils and kidney beans, slow-cooked to perfection and seasoned with aromatic spices. It's then finished with fresh cream to give it its distinctive velvety texture. This recipe is as nourishing as it is delicious, making it a perfect comfort food. What sets it apart is the slow cooking, which allows the flavors to meld together beautifully, creating a dish that's deeply satisfying. Serve this dal hot, garnished with fresh corianna leaves for a touch of brightness. This recipe will guide you to make a perfect Dal Bukhara at home, offering an unforgettable dining experience.

Common questions

  1. How long does it take to soak the lentils and beans? - Soak the whole black lentils and red kidney beans in enough water overnight.
  2. How long should I cook the lentils and beans in the pressure cooker? - Cook the lentils and beans for 4-5 whistles on high heat, then reduce the heat to low and cook for another 15 minutes.
  3. How do I know if the lentils and beans are cooked properly? - They should mash easily when pressed between fingers. If not, cook for another few whistles.
  4. How long should I cook the lentils and beans on the stovetop? - Cook for 15-20 minutes on low heat, stirring at regular intervals.
  5. Can I add more water while cooking the lentils and beans? - Yes, if required, you can add more water to achieve the desired consistency.
  6. When do I add the fresh cream? - Add the fresh cream towards the end, after cooking the lentils and beans.
  7. How should I serve Dal Bukhara? - Serve hot and garnish with fresh coriander leaves.

Serving dishes and utensils

  • Pressure Cooker - Used to cook lentils and beans quickly and efficiently.
  • Pan - Used to sauté onions, tomatoes, and spices.
  • Ladle - Used to mash the cooked lentils and beans.
  • Serving Bowls - Used to serve the prepared Dal Bukhara.
  • Spoons - Used for stirring and serving the dish.
  • Garnish Tools - Used for garnishing with fresh coriander leaves.

Origin stories

The Dal Bukhara is a culinary gem that originated from the North Indian region, specifically from the kitchens of the legendary ITC Maurya Hotel in New Delhi. A trademark of Bukhara, the globally recognized restaurant of the hotel, this dal is an epitome of the robust flavors of Punjabi cuisine. The recipe is inspired by the rural settings of India where food is traditionally cooked in clay pots over slow fires. This lentil dish is slow-cooked overnight on a tandoor, imbibing the smoky flavors, making it creamy and decadent. The chefs at the hotel reportedly said that their Dal Bukhara is simmered and stirred for an unbelievable 18 hours before it's served. This exquisite dal dish has graced the dining tables of many world leaders and celebrities who have visited the restaurant, adding to its global appeal and fame.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.