DAL BUKHARA

Dal Bukhara is a slow cooked creamy dal recipe made using whole black grams. There is Dal Makhani and then there is Dal Bukhara. The dish, which is a namesake of the Delhi-based restaurant where it originated, is a popular dal not only in the Capital but all around the world. I always heard about it but never got a chance to taste it. So decided to try it at home and it came out superb and an absolute delightful and a must try recipe. In fact, before tasting this dal both hubby and I was never really big fan of any particular dal. But this one really wins your heart.  Dal Bukhara is cooked with Whole Black Gram/ Akhaa Urad Dal, which is first pressure cooked and then mixed with a special blend of spices like cumin powder, chaat masala powder and garam masala powder among other that give the North Indian Speciality its signature taste. The taste of Dal Bukhara is very different than Dal Makhani because of its different preparation method. It tastes awesome when served with tandoori roti/ naan. So here we learn how to make Dal Bukhara in our own kitchen with detailed step-by-step photos.

INGREDIENTS:

1 Cup Saboot Urad

2-3 tablespoon Ghee

1 tablespoon Oil

1 tablespoon Ginger-Garlic Paste

½ teaspoon Turmeric Powder

1 teaspoon Cumin Seeds

1 Cup Tomato Puree

Salt as needed

1 tablespoon Coriander Powder

1 teaspoon Cumin Powder

1 teaspoon Kasoori Methi

2 tablespoon White Butter

½ teaspoon Nutmeg Powder+ Cinnamon Powder

4+1 tablespoon Fresh Cream

1 teaspoon Garam Masala Powder

¼ teaspoon Asafoetida

METHOD:

STEP 1 – Wash sabot urad for 4-5 times with tap water and then soak them for at least 7-8 hours or overnight with enough water.

STEP 2 – After 8 hours, wash them with fresh water

and pressure cook with some turmeric powder and salt. Add water 2 inch above the dal. Water should be enough. Cook for 6-7 whistles.

STEP 3 – Cook till creamy consistency. Let’s release the pressure and then open the lid after cooling.
STEP 4 – Mash dal using a hand masher. Keep it aside.

STEP 5 – In a pan, add ghee and oil and then splutter cumin seeds in it. Then add ginger and garlic paste and cook till raw smell vanishes.

STEP 6 – Then add tomato puree, mix and cook till it starts leaving oil from sides.

STEP 7 – Add spice powders and mix well.

STEP 8 – Then add cooked and mashed dal in it and mix well and cook on medium flame for 20-25 minutes. Keep stirring in between.

STEP 9 – Add 1- 1 ½ cup hot water to adjust the consistency.

STEP 10 – Add salt, kasoori methi and garam masala and mix well. 

Again cook on slow flame for 20-25 minutes. The more you cook better will be the consistency.

STEP 11 – Add 1 tablespoon white butter, cream and mix well.

Cook for next 1-2 minutes. Dal is ready to serve.

Garnish with some more white butter and serve hot with naan, tandoori roti, chapatii and enjoy.