Dal Bukhara Recipe: To prepare Dal Bukhara, start by cooking soaked whole urad dal in a pressure cooker with turmeric powder, salt, and 2½ cups of water. Pressure cook for 7 to 8 whistles or until the dal is overcooked. Once done, allow the steam to escape and mash the dal well with the back of a ladle. Set aside
In a deep non-stick pan, heat ghee and add cumin seeds. Once the cumin seeds crackle, add ginger-garlic paste and sauté for a few seconds over medium flame. Next, add tomato puree, Kashmiri red chilli powder, red chilli powder, coriander powder, and roasted cumin seed powder. Cook for 3 to 4 minutes on medium flame, stirring occasionally.
Add the cooked and mashed dal along with ½ cup water and salt. Mix well, cover with a lid, and cook on medium flame for 10 to 12 minutes, stirring occasionally.
To complete the restaurant-style Dal Bukhara, add garam masala, lightly crushed kasuri methi, fresh cream, and butter. Mix well, cover with a lid, and cook for another 10 minutes, stirring occasionally.
For the authentic smoky flavor, place a piece of aluminum foil in the center of the dal and place live charcoal on it. Add some ghee and cover with a lid for 3 to 4 minutes.
Garnish the dal with fresh cream and butter before serving. Enjoy hot with jeera rice or your choice of roti.
Punjabi-style black urad dal is a rich and flavorful lentil preparation similar to dal makhani, made exclusively with whole black gram. Slow-cooking and the addition of Indian spices and tomato puree enhance the robustness and creamy texture of this dish.
Dal Bukhara, a popular dish from ITC hotels, achieves its signature tandoor smoky flavor by giving it charcoal smoke. Follow these tips for the perfect Dal Bukhara: 1. Use fresh homemade tomato pulp. 2. Opt for readymade fresh cream for an authentic restaurant-style taste. Avoid using cream formed on boiled milk. 3. Adjust the consistency by adding a little water if reheating the dal later.
Ingredients: Dal Bukhara Recipe
For Dal Bukhara:
- 1 cup whole urad (whole black lentil), soaked overnight
- 1/2 tsp turmeric powder
- 3 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp ginger
- 1 1/2 cups fresh tomato pulp
- 2 tsp Kashmiri red chilli powder
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- 1 tbsp roasted cumin seeds powder
- Salt to taste
- 1/2 tsp garam masala
- 1 tbsp dried fenugreek leaves (kasuri methi)
- 1/4 cup fresh cream
- 2 tbsp butter
Other Ingredients:
- 1 medium-sized charcoal
- 2 tsp ghee
- For Garnish:
- 1 tbsp fresh cream
- 1 tbsp butter
Method: Dal Bukhara Recipe
For Dal Bukhara:
- In a pressure cooker, add soaked whole urad, turmeric powder, salt, and 2½ cups of water. Pressure cook for 7 to 8 whistles or until the lentils are overcooked.
- Allow the steam to escape before opening the lid. Mash the lentils well with the back of a ladle and set aside.
- In a deep non-stick pan, heat ghee and add cumin seeds. When the cumin seeds crackle, add ginger and sauté on medium flame for a few seconds.
- Add fresh tomato pulp, Kashmiri red chilli powder, red chilli powder, coriander powder, and roasted cumin seed powder. Cook on medium flame for 3 to 4 minutes, stirring occasionally.
- Add the cooked and mashed lentils, ½ cup water, and salt. Mix well, cover with a lid, and cook the dal on medium flame for 10 to 12 minutes, stirring occasionally.
- Add garam masala, lightly crush kasuri methi, fresh cream, and butter. Mix well, cover with a lid, and cook for another 10 minutes, stirring occasionally.
- Place a piece of aluminum foil in the center of the dal and place the charcoal on it. Add ghee and cover with a lid for 3 to 4 minutes.
- Garnish with fresh cream and butter.
- Serve the Dal Bukhara hot with jeera rice or roti of your choice.
Nutrient Values (per serving):
- Energy: 205 cal
- Protein: 5.1 g
- Carbohydrates: 14.3 g
- Fiber: 5.4 g
- Fat: 14.4 g
- Cholesterol: 10 mg
- Sodium: 44 mg
Conclusion
Dal Bukhara Recipe is a beloved Punjabi delicacy renowned for its rich flavors and creamy texture. By following this recipe and incorporating the provided tips, you can recreate the authentic taste of this restaurant-style dish at home. Whether enjoyed as a comforting meal or served as part of a festive spread, Dal Bukhara is sure to impress with its exquisite taste and aroma.
FAQs about Dal Bukhara Recipe
What is Dal Bukhara?
Dal Bukhara is a rich and flavorful Punjabi-style black urad dal preparation, similar to dal makhani but made exclusively with whole black gram lentils. It is slow-cooked with Indian spices, tomato puree, and cream to achieve a creamy texture and robust flavor.
How do you achieve the smoky flavor in Dal Bukhara?
The authentic smoky flavor in Dal Bukhara is achieved by giving it charcoal smoke. Simply place a piece of aluminum foil in the center of the cooked dal, add live charcoal on it, drizzle some ghee, and cover it with a lid for a few minutes to infuse the smoky aroma.
Can I use store-bought tomato puree for this recipe?
While fresh homemade tomato pulp is recommended for the best flavor, you can use store-bought tomato puree as an alternative. However, adjust the quantity according to taste preferences as store-bought puree may vary in intensity.
How can I adjust the consistency of Dal Bukhara when reheating?
If reheating the dal later, you may need to adjust its consistency by adding a little water during reheating. This will ensure that the dal retains its creamy texture without becoming too thick or dry.
What is the best way to serve Dal Bukhara?
Dal Bukhara pairs wonderfully with jeera rice or any choice of roti. Serve it hot, garnished with fresh cream and butter, for a delightful dining experience.
