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Dal Bukhara Recipe

Food Wiki
Dal Bukhara represents a sumptuous and velvety slow-cooked dish comprising whole black gram (urad dal), enriched with tomato puree, butter, and cream. This renowned recipe gained prominence through its association with the ITC Maurya Hotel in Delhi.
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Prep Time 8 hours
Cook Time 2 hours
Total Time 10 hours
Course Breakfast
Cuisine Indian
Servings 6
Calories 339 kcal

Ingredients
  

  • 1.5 cups whole black gram or whole urad dal (black matpe, urad bean)
  • 250 grams tomatoes 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 or deghi mirch – if using a hotter variety then use ½ teaspoon
  • ½ teaspoon Garam Masala
  • 90 to 100 grams white butter or regular butter – about 6 to 7 tablespoons white butter
  • 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.

Nutrition

Calories: 339kcalCarbohydrates: 28gProtein: 13gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 125mgPotassium: 131mgFiber: 11gSugar: 1gVitamin A: 1059IUVitamin C: 8mgCalcium: 58mgIron: 4mg
Keyword Dal Bukhara Recipe
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