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Dal bukhara recipe

Dal bukhara recipe
Recipe type: Curries
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
dal bukhara - rich, creamy slow cooked whole urad dal (black gram) with tomato puree, butter and cream. a dal recipe made famous by ITC maurya hotel in delhi.
  • 1.5 cups whole urad dal or whole black gram
  • 250 gms tomatoes, 3 medium to large tomatoes
  • ½ inch ginger + 4 to 5 medium garlic, crushed finely in a mortar-pestle, about 2 tsp of ginger garlic paste
  • 1 tsp kashmiri red chili powder or deghi mirch, if using a hotter variety then use ½ tsp
  • ½ tsp garam masala powder
  • 90 to 100 gms white butter or regular butter, about 6 to 7 tbsp white butter
  • 7 to 8 tbsp low fat cream , 25% to 30% fat
  • 4.5 to 5 cups water for pressure cooking the lentils
  • 1 to 1.5 cup water to be added later
  • ½ inch ginger, julienned for garnish (optional)
  • 1 tbsp butter or cream for garnish (optional)
  • salt as required
  1. soak the lentils in enough water overnight or for 7 to 8 hours.
  2. drain them later and add the drained lentils in a 3 or 4 litre pressure cooker.
  3. add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or about 18 to 20 minutes.
  4. meanwhile when the lentils are getting cooked, make a puree of the tomatoes in a blender and crush the ginger and garlic to a paste in mortar-pestle.
  5. when the pressure settles down on its own, open the lid of the pressure cooker.
  6. 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.
  7. stir very well and keep the pressure cooker without its lid on a low flame. let the dal simmer for about 1 hour or for 1 hour 30 mins.
  8. meanwhile keep on stirring often, so that the lentils don't stick at the bottom of the cooker. also mash some of the lentils while stirring.
  9. 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.
  10. lastly sprinkle garam masala powder and stir well.
  11. while serving dal bukhara, dot with the butter or cream. garnish with ginger juliennes.
  12. serve dal bukhara hot with jeera rice, naan, paratha or rotis.
how to bring charcoal flavor in dal bukhara:
1. secure firmly a small piece of the coal between a tong.
2. heat it in the flame till it becomes red hot.
3. now place the red hot coal in a small steel bowl. place this bowl on top of the cooked dal bukhara in the cooker.
4. pour a few tsp of ghee/oil/butter on the coal and quickly cover the lid of the cooker tightly.
5. keep for a few minutes and then open the lid. if you want a pronounced charcoal flavor in the dal, then you have to keep for a few minutes more.
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