“Dal Bukhara” ( दाल बुखारा ) is a velvety smooth dal in a tomato based gravy. The world famous Bukhara restaurant of ITC Maurya in Delhi serves the best dal Bukhara. Their Dal Bukhara is just ultimate. I had always fancied trying this at ITC Bukhara (from where this dal originated) ever since I learnt about this dal and I got a chance to try this dal in my recent trip to india. I also sneaked this opportunity to learn tips to make dal bukhara recipe from the chef there. Many people misunderstand dal bukhara to dal makhni, these are different dals.
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What is Dal Bukhara
Dal bukhara is a dal / dhal, and it originated in the kitchen of famous Bukhara restaurant of ITC Maurya in Delhi. This dal has got creamy texture to it.
To make Dal Bukhara you need whole urad lentils (black grams or black lentils). Cook this dal slowly for a long duration, in tomato gravy, along with butter and cream to get the creamy texture.
Believe me, each spoon of it gives your tongue a heavenly taste. Despite of ordering other dishes too, we all end up in eating 4 serving of this dal bukhara. This dal bukhara recipe is based on a very simple recipe of cooking it for a long time to get that velvety smooth texture and taste of the dal.
Difference between dal bukhara and dal makhni
This dal is fairly close to Dal Makhni, while Dal Bukhara brings out the distinct taste of the whole black lentil by its slow cooking over hours, the Dal Makhani has another ingredient in the form of kidney beans in it. Dal Makhani is associated to Moti Mahal, and Dal Bukhara is attribute of ITC Maurya.
How to make best Dal Bukhara – ITC Recipe
- Soak the dal for 6-8 hours.
- Be generous with butter and cream
- Let the dal cook on slow heat, with regular stirring
- Use a heavy bottom pan. A heavy bottom pan will avoid dal getting burnt or sticking to the pan.
- Give smoke to the dal. For doing so heat a piece of charcoal on high flame for 7-8 minutes. Now, keep a small bowl on the top of dal in the pan. Put burnt charcoal into that bowl. Pour 1 teaspoon of oil over it and cover the pan with lid. Let the smoke come out of charcoal and infuse in dal.
This dal bukhara is
- gluten-free
- probably one of the best tasting dal
- authentic dal
- winner in the meal
Slow cooking vs pressure cooking
Dal bukhara is made in tandoor by slow cooking in the traditional recipe. Most of us, like you and I do not have tandoor at home. I have used pressure cooking technique and then simmering the dal to cook for about an hour.
Serving suggestion
Have this dal bukhara with steamed rice or naan.
Do you like Dal / Dhal?
If you love Dal, you may like to try
Dal Fry
Red Lentils
Dal Maharani
Dal Makhni
Recipe Card
Here is easy to follow Dal Bukhara recipe, make it and enjoy to your heart’s content 🙂
ITC Style Dal Bukhara
Ingredients
- 2 Cup Black Lentils / Whole Urad Dal
- 2 Onions Medium Size
- 3 Cloves Garlic
- 1 Inch Piece Ginger
- 4 Tomatoes Large Size
- 2 Green chillies
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 1.5 Teaspoon Salt
- 1/4 Teaspoon Cinnamon Powder
- 1 Teaspoon Cumin Seeds
- 1/2 Cup Fresh Cream
- 2 Tablespoon Oil
- 3 Tablespoon Butter
Instructions
- First of all, soak the dal in enough water for about 8 hours. Then pressure cook it with little salt and 2 cups of water for 3-4 whistle of cooker.
- Grind onion and garlic cloves to make a paste. Similarly grind tomatoes, green chillies and ginger piece to make tomato paste.
- Now heat oil in a pan / kadhai and add cumin seeds. Add onion paste to it and saute till it’s golden brown. Add all the spices and sauté again for a minute.
- Add tomato paste and roast till it start leaving oil.
- Add cooked dal into it with 2.5 cups of water. Now reduce the flame to low and let it cook for 50-55 minutes, stirring occasionally.
- Now add cream and butter to it and again cover the lid and let it cook for 25-30 more minutes.
- Switch off the heat and serve it hot with bread of your choice.
Notes
- For the best result to match exactly like ITC Bukhara, give this dal a smoky flavour. For doing so heat a piece of charcoal on high flame for 7-8 minutes. Now, keep a small bowl on the top of dal in the pan. Put burnt charcoal into that bowl. Pour 1 teaspoon of oil over it and cover the pan with lid. Let the smoke come out of charcoal and infuse in dal.
Excellent recipe! I cooked it in my slow cooker overnight and it turned out beautifully! Thanks for the great recipe!
Hi Meena, Many years ago, I had the pleasure of spending some time at the ITC Maurya where I found my way down to the Bukhara restaurant and ordered this dal. Unbelievably delicious! At the time they were selling tins of the dal and so I brought a few back to the UK and gave a couple to my local pub, which specialises in Indian cuisine (and I mean proper recipes rather than the macho-hot norm of UK restaurants!). The chef there emulated the recipe extremely well and I always have it when I go there for a meal.
I am a novice cook – during lockdown here in the UK I learned to cook some curry recipes from Rick Stein’s book and I fancied having a go at Dal Bukhara. Your recipe is exactly right – thank you so much for letting me bring a much-loved memory from India into my home! I used a slow cooker for over 24 hours to try to copy the traditional approach to this, and I used the dhungar method (with a piece of charcoal, blowlamp, tongs, and ghee) to add that extra smokey something and it really does bring me back there. All my family love it and I am soon to cook the recipe for some friends.
Thank you again for a wonderful recipe.
Hi Derek,
Super pleased to find that you found recipe as authentic as you found in ITC Maurya.
I also appreciate your effort to pen down detailed feedback, it acts as huge encouragement for a home based blogger like myself.
I hope you will find more authentic and interesting recipe to try on this blog website.
Best wishes,
Meenu
Hi Meenu I have made this recipe of yours umpteen times. Perfect ! Just the smoking is tough as I put the coal in an empty can and put the can in the dhal. By the time it has smoked, the can has toppled over😹 have to find a way to smoke it without the coal toppling over. Otherwise an amazing recipe
I serve it with fried fish and Nans…thank you for sharing….
Oh that’s nice to know that dal came out as you may have perceived. Sorry to hear that coal toppled. You made a nice meal though with fish fry and Naan. Fabulous!
Tried it. Everybody liked it. I used diya for smoking and trust me it worked wonders. Taste was very different and yummy than what my wife cooks. Just trying things during work from home routine these days.
Cool, using diya is good alternative