Dal Bukhara
Whole black urad slow-simmered for hours with tomato, butter and cream into a dark, velvety dal - richer and smokier than its dal makhani cousin.
105 min 2 servingsHard
Ingredients
2 servingsContains: dairy
Flavor profile
Spice
Sweetness
Richness
Method
- 1Soak whole black urad overnight, then drain.
- 2Pressure cook with salt and plenty of water until completely soft.
- 3Heat butter, add ginger-garlic paste and fry until fragrant.
- 4Add tomato puree and red chilli powder; cook until the fat separates.
- 5Add the cooked dal with its liquid and bring to a gentle simmer.
- 6Cook uncovered on very low heat for 45-60 minutes, stirring often.
- 7Stir in cream and a knob of butter as it thickens.
- 8Season and add a pinch of garam masala.
- 9Simmer until glossy and dark, then finish with a swirl of cream.
- 10Serve hot with naan or rice.
Frequently asked
About 105 minutes total — 15 min prep and 90 min cooking.
Yes — Dal Bukhara is gluten free.
Dal Bukhara contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
