Dal Bukhara Recipe
Dal Bukhara Recipe
Dal Bukhara is one of the most iconic dishes from ITC Maurya, famous for its rich flavour, creamy texture and slow-cooked perfection. Made with whole black urad dal, tomatoes, butter and cream, this restaurant-style Dal Bukhara recipe recreates the authentic taste of the legendary North Indian dish in your own kitchen.
Unlike regular lentil curries, Dal Bukhara is simmered for hours, allowing the flavours to develop beautifully. As a result, it becomes luxurious and comforting black lentil curry that pairs perfectly with naan, tandoori roti or jeera rice.
Whether you’re preparing a festive meal, hosting guests or simply craving restaurant-quality food at home, this easy Dal Bukhara recipe is guaranteed to impress. Furthermore, it can be prepared in advance, making it ideal for entertaining.
What Is Dal Bukhara?
Dal Bukhara originated at the famous Bukhara restaurant in ITC Maurya, New Delhi. The dish is prepared primarily with whole black urad dal and is cooked for several hours until it becomes rich and creamy. As a result, it develops a deep and distinctive flavour.
Although many people compare it to Dal Makhani, Dal Bukhara offers a deeper flavour and relies on slow cooking rather than large amounts of cream and butter. In fact, this traditional cooking method gives the dish its signature richness. Consequently, the result is a hearty and luxurious curry that is enjoyed across India and around the world.
Why You’ll Love This Recipe
Rich, creamy, restaurant-style flavours are achieved with simple cooking techniques.
Moreover, the recipe uses basic pantry ingredients, making it both convenient and accessible.
In addition, you can prepare it in advance, making meal planning much easier.
Furthermore, it is well suited for festive gatherings, dinner parties, and special occasions.
Finally, it pairs beautifully with Indian breads such as naan and roti, as well as fragrant rice dishes.
Ingredients You’ll Need
Whole Black Urad Dal
The star ingredient that gives Dal Bukhara its classic texture and flavour. Without it, the dish would lose its authentic character.
Tomatoes
Provide richness and balance the creaminess of the dish. Additionally, tomatoes add a subtle sweetness and depth.
Garlic
Adds depth and authentic restaurant-style flavour.
Butter
Creates the signature richness associated with this recipe.
Fresh Cream
Provides a silky and luxurious finish.
Spices
A combination of garam masala and other spices adds warmth and complexity. Together, these spices create the dish’s signature flavour profile.
Serving Suggestions
Serve this recipe with:
Plain Naan
Garlic Naan
Onion Coriander Tandoori Roti
Jeera Rice
Peas Pulao
Lacchha Paratha
Moreover, it also makes an excellent dish for festive occasions, dinner parties and family gatherings. In addition, it can be prepared ahead of time, which makes entertaining much easier.
What Makes this recipe Special?
Dal Bukhara stands out because of its slow- cooking process, which allows the black urad dal to develop a rich and creamy texture. The renowned Bukhara restaurant at ITC Maurya in New Delhi popularised this dish. This dish remains one of the most recognised examples of authentic North Indian cuisine. Unlike many everyday lentil curries, chefs simmer it for hours. Therefore, it develops deep flavour and exceptional richness that makes it perfect for special occasions and festive meals.
Other recipes you might like to try Haryali Paneer Tikka, Egg curry, Kaju Curry, Tawa Paneer, Methi Lasuni Paneer, Paneer Kali Mirch and Paneer Hara Pyaaz to name a few.
Frequently Asked Questions
What is the difference between Dal Bukhara and Dal Makhani?
Dal Bukhara is traditionally slow-cooked for several hours and focuses on the natural creaminess of black lentils. It generally contains more butter and cream.
Can I make this dal without cream?
Yes. However, the texture will be slightly less rich, although the dish will still be delicious.
Can I freeze it??
Yes. Simply store it in an airtight container and freeze for up to three months.
Which dal is used in Dal Bukhara?
Authentic recipe uses whole black urad dal as its primary ingredient.
How should I reheat ?
Reheat gently on the hob while adding a splash of water to loosen the consistency.
Ingredients
For the Dal
1 cup whole black gram (urad dal)
4–5 garlic cloves
1 inch ginger
Salt to taste
1–2 bay leaves (optional)
4 cups water
For the Masala
1 cup tomato purée
1 teaspoon Kashmiri red chilli powder
2–3 teaspoons butter
¼ cup single cream
2–3 cups boiling water (for simmering)
½ teaspoon garam masala
Directions
Wash and soak the urad dal for 7 to 8 hours or overnight. Drain the water and transfer the dal to a pressure cooker. Add around 3.5 cups of water, bay leaf and salt.
Pressure cook on high-medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes. It needs in total around 15 to 20 whistles to cook the dal.
Let the pressure release naturally and the dal should be completely cooked, and soft.
Add the minced ginger, garlic, tomato puree, Kashmiri Red chilli powder, salt and butter. Mix well and cook on low heat until the dal comes to a boil.
Cover and let the dal simmer on low heat for about 1 hour. Keep on stirring the dal every 10-15 minutes so that the dal doesn’t stick at the bottom of the cooker.
Add the cream, and taste to check the salt. Adjust the consistency by adding boiling water and simmer on low heat for 30 minutes.
Add the garam masala and simmer on low heat for 15-20 minutes.
Serve hot with Lachha paratha or Naan.
