DAL BUKHARA

Vegetarian recipesIndian Recipeslentils/dals
Written By Shilpa Anand
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Dal Bukhara is a rich and creamy, slow-cooked Whole Urad Dal with tomato purée, cream  and minimal spices This recipe is made famous by the ITC Maurya hotel in Delhi. Bukhara is a legendary restaurant famous for its Urad dal which is cooke…

Dal Bukhara is a rich and creamy, slow-cooked Whole Urad Dal with tomato purée, cream  and minimal spices 

This recipe is made famous by the ITC Maurya hotel in Delhi. Bukhara is a legendary restaurant famous for its Urad dal which is cooked overnight.

The name of this dal is Dal Bukhara, named after the restaurant 

I’ve tried to make a little quicker version by using a pressure cooker and cooking the dal for a total of almost 2 hours on low flame 

Nevertheless, this simple Dal Bukhara is a spoonful of heaven in your mouth. Enjoy with tandoori Rotis, naans and KULCHAS

I have served it with Lachha pyaaz  and Whole-wheat kulchas

INGREDIENTS:

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1 cup sabut Black Urad dal, soaked overnight 1tsp ginger chopped½ tsp Salt 1tsp Shilpa’s Masala Mill Kashmiri chilli powder1-2tsp oil ½ cup Ghee or butter1tsp cumin seeds1onion, fine chopped1-2 green chilli, chopped1tsp Ginger garlic paste ½ tsp red chilli powderKasuri methi½ tsp Shilpa’s Masala Mill Garam Masala ½ -1cup tomato purée½ cup fresh cream White butter or butter Salt to taste INSTRUCTIONS: Pressure cooker the dal with ginger, salt, chilli powder ( one whistle on high flame and then cook 20-30 mins on low flame )

  • 1 cup sabut Black Urad dal, soaked overnight 

  • 1tsp ginger chopped

  • ½ tsp Salt 

  • 1tsp Shilpa’s Masala Mill Kashmiri chilli powder

  • 1-2tsp oil 

  • ½ cup Ghee or butter

  • 1tsp cumin seeds

  • 1onion, fine chopped

  • 1-2 green chilli, chopped

  • 1tsp Ginger garlic paste 

  • ½ tsp red chilli powder

  • Kasuri methi

  • ½ tsp Shilpa’s Masala Mill Garam Masala 

  • ½ -1cup tomato purée

  • ½ cup fresh cream 

  • White butter or butter 

  • Salt to taste 

INSTRUCTIONS:

  •  Pressure cooker the dal with ginger, salt, chilli powder ( one whistle on high flame and then cook 20-30 mins on low flame )

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Cool and allow pressure to be released naturally Heat ghee/ butter in a pan Add cumin seedsAdd ginger and onion and fry for few mins

  • Cool and allow pressure to be released naturally 

  • Heat ghee/ butter in a pan 

  • Add cumin seeds

  • Add ginger and onion and fry for few mins

Add green chilli, ginger-garlic paste and fry for few more mins

Add green chilli, ginger-garlic paste and fry for few more mins

Add tomato purée and sauté until oil is visible on the surface and it’s cooked 

Add tomato purée and sauté until oil is visible on the surface and it’s cooked 

Add red chilli powder, garam masala and Kasuri Methi

Add red chilli powder, garam masala and Kasuri Methi

Fry wellNow add cooked dal and fry for few mins( mashing the dal with your spoon)

  • Fry well

  • Now add cooked dal and fry for few mins( mashing the dal with your spoon)

Add hot water and slow cook on the lowest flame for at least 30 -45 mins. I’ve put tavaa under to cook the dal

Add hot water and slow cook on the lowest flame for at least 30 -45 mins. I’ve put tavaa under to cook the dal

Stir the Dal occasionally as it tends to stick at the bottom Add some cream 15-20 mins prior to completion of the cooking process

  • Stir the Dal occasionally as it tends to stick at the bottom 

  • Add some cream 15-20 mins prior to completion of the cooking process

check seasoning and consistency

check seasoning and consistency

Add cream again and simmer for another 3-5 minsAdd a dollop of white butter and cream and that’s it..your creamy delicious Dal Bukhara is ready

  • Add cream again and simmer for another 3-5 mins

  • Add a dollop of white butter and cream and that’s it..your creamy delicious Dal Bukhara is ready

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Garnish with coriander leaves and serve hot with homemade whole-wheat KULCHAS and laccha pyaaz

Garnish with coriander leaves and serve hot with homemade whole-wheat KULCHAS and laccha pyaaz

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Note : To give this dal a smoky flavour hot charcoal and ghee can be usedThis dal tastes best when slow-cooked for as long as you can SPICE LEVEL:🌶

Note : To give this dal a smoky flavour hot charcoal and ghee can be used

This dal tastes best when slow-cooked for as long as you can 

SPICE LEVEL:🌶

 
Shilpa Anand
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