Dal Bukhara
A legendary creamy and rich dal made from slow-cooked whole black lentils and tomatoes. This Mughlai specialty is simmered for hours until velvety, finished with butter and cream for an unforgettable flavor.
For 4 servings
6 steps. 180 minutes total.
- 1
Step 1
- a.Soak the Lentils
- b.Rinse the sabut urad dal and rajma under cold running water until the water runs clear.
- c.Place them in a large bowl and cover with at least 4-5 inches of water. Let them soak for a minimum of 8 hours, or preferably overnight.
- 2
Step 2
- a.Pressure Cook the Lentils
- b.Drain the soaking water completely. Transfer the soaked dal and rajma to a pressure cooker.
- c.Add 4 cups of fresh water and 1 teaspoon of salt. Secure the lid.
- d.Cook on high heat until the first whistle. Then, reduce the heat to low and cook for 25-30 minutes.
- e.Turn off the heat and allow the pressure to release naturally. The lentils should be very soft and easily mashable. Lightly mash about 25% of the lentils with the back of a spoon to help thicken the dal.
- 3
Step 3
- a.Prepare the Tomato Masala
- b.In a heavy-bottomed pot (handi or Dutch oven), heat the ghee and 2 tablespoons of butter over medium heat.
- c.Once melted, add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
- d.Pour in the tomato puree, add the Kashmiri red chili powder and the remaining 0.5 teaspoon of salt.
- e.Cook this mixture, stirring occasionally, for about 10-12 minutes, until the masala thickens and you see ghee separating from the sides.
- 4
Step 4
- a.Slow Cook the Dal
- b.Add the cooked, mashed lentils along with all their cooking liquid to the tomato masala. Mix everything thoroughly.
- c.Add 1 cup of warm water to adjust the consistency. Bring the dal to a gentle boil.
- d.Reduce the heat to the lowest possible setting. Cover the pot partially and let the dal simmer for at least 2 hours. For the most authentic, creamy texture, simmer for up to 4 hours.
- e.Stir the dal every 15-20 minutes, scraping the bottom of the pot to prevent it from scorching. The dal will thicken and darken in color as it cooks.
- 5
Step 5
- a.Finish and Garnish
- b.Once the dal has reached a thick, creamy, and velvety consistency, stir in the remaining 2 tablespoons of butter and the heavy cream.
- c.Crush the kasuri methi between your palms to release its aroma and add it to the pot.
- d.Gently mix and let it simmer for another 5 minutes on low heat. Do not let it boil vigorously after adding the cream.
- e.Taste and adjust the salt if necessary. Garnish with a swirl of cream and fresh ginger juliennes.
- 6
Step 6
- a.Serve
- b.Serve Dal Bukhara hot with naan, lachha paratha, or jeera rice for a truly royal meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The secret to Dal Bukhara is patience. The longer you slow-cook it on low heat, the creamier and more flavorful it will become.
- 2Always use a heavy-bottomed pot to ensure even heat distribution and prevent the dal from sticking and burning during the long simmering process.
- 3Mashing a portion of the cooked lentils is a crucial step to achieve the signature thick consistency without any external thickening agents.
- 4For an authentic smoky flavor (dhungar method), place a small steel bowl in the center of the finished dal. Add a piece of red-hot charcoal to the bowl, pour half a teaspoon of ghee over it, and immediately cover the pot with a tight lid for 2-3 minutes.
- 5Dal Bukhara tastes even better the next day as the flavors deepen. It's an excellent dish to make ahead for a party.
Adapt it for your goals.
Vegan Dal Bukhara
To make this recipe vegan, replace the ghee and butter with a neutral oil or vegan butter. Substitute the heavy cream with an equal amount of full-fat coconut cream or a rich cashew cream (made by blending soaked cashews with water).
Instant Pot VersionInstant Pot Version
Use the 'Sauté' function for Step 3. Then, add the soaked lentils and water, and pressure cook on 'High' for 40 minutes. Allow a natural pressure release. Finish by simmering on 'Sauté' mode (low) for 30-45 minutes after adding the cream and butter.
Richer FlavorRicher Flavor
For an even richer taste, you can increase the amount of butter and cream slightly. Some traditional recipes use a higher ratio of fat to achieve the classic restaurant-style richness.
Why this is on our healthy list.
Excellent Source of Protein
The combination of urad dal and rajma provides a high-quality plant-based protein, essential for muscle building, tissue repair, and overall body function.
Rich in Dietary Fiber
Lentils are packed with both soluble and insoluble fiber, which aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Packed with Minerals
This dal is a good source of essential minerals like iron, which is vital for preventing anemia; magnesium, important for bone health and nerve function; and potassium, which helps regulate blood pressure.
Frequently asked questions
They are very similar, but Dal Bukhara is considered the more luxurious version. Traditionally, Dal Bukhara uses only whole urad dal and rajma, is cooked for a much longer time (often overnight), and has a richer flavor profile dominated by tomatoes, cream, and butter, with fewer ground spices compared to Dal Makhani.