Dal Bukhara Recipe
In this dal bukhara recipe, black lentils, garlic, aromatic spices, cream, and butter are slowly simmered until thick, rich, and creamy.
Ingredients
To Pressure Cook the Black Lentils
- 200 g whole urad dal black lentils
- 750 ml water to pressure cook
- 3 Indian bay leaves
- 2 black cardamom pods
- 2 inch cinnamon
- ¼ teaspoon turmeric powder
To Cook the Dal Bukhara
- 4 large tomato to blend
- 60 g butter
- 3 garlic cloves minced
- 1 teaspoon ginger minced
- 1 tablespoon concentrated tomato paste
- 1 teaspoon coriander powder
- 1 ½ teaspoon red chilli powder deggi mirch is best
- ¼ teaspoon cumin powder
- Sea salt to taste
- 450 ml water to cook the dal
- 6 tablespoons double cream heavy cream in the U.S.
- Fresh coriander cilantro in the U.S., chopped
For the Dungar Method
- 1 piece natural charcoal
- 1 teaspoon ghee melted
Instructions
- In a large bowl, cover 200 g whole urad dal with twice the amount of water and soak for at least five hours — preferably overnight. Once soaked, drain the water and rinse thoroughly several times. Do a cursory check for small stones.
- Add the drained lentils to a pressure cooker with 750 ml water, 3 Indian bay leaves, 2 black cardamom pods, 2 inch cinnamon, and ¼ teaspoon turmeric powder. Cook over medium heat for six whistles. Let the cooker depressurise.
- Add 4 large tomato to a mixer grinder (or immersion blender) and pulse until you have a smooth paste. Set aside.
- Heat 20g of your 60 g butter in a large, deep-sided saucepan over medium heat. Once the butter melts, add 3 garlic cloves and 1 teaspoon ginger. Saute until they become aromatic, then add the blended tomatoes, 1 tablespoon concentrated tomato paste, 1 teaspoon coriander powder, 1 ½ teaspoon red chilli powder, ¼ teaspoon cumin powder, and Sea salt to taste. Cook, stirring regularly, until the mixture becomes thick and butter releases from the sides.
- Add the black lentils to the pan along with 450 ml water and 6 tablespoons double cream. Stir everything to mix well and turn the heat to low. Simmer for 1 ½ hours, stirring occasionally to stop the lentils sticking. Once simmered, add another 20g butter and stir through.
- Place a small metal bowl (vati) on the lentils. Add 1 piece natural charcoal to the bowl and carefully pour over 1 teaspoon ghee (melted). This will instantly make the charcoal smoke, so cover the lid and allow it to infuse with the dal for around 30 seconds. Once done, remove the bowl with tongs.
- Pour the dal bukhara into bowls and top with Fresh coriander, a drizzle of cream, and the remaining 20g butter (split between bowls).
Notes
* You can also use an Instant Pot.
Nutrition
Serving: 1gCalories: 275kcalCarbohydrates: 15gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 61mgSodium: 376mgFiber: 5gSugar: 4g
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