Dal Bukhara Recipe

Let me take you on a flavor-packed journey with this creamy, comforting Dal Makhani—it’s like a warm hug for your taste buds, perfect for cozy nights in when you’re craving something seriously delicious and totally soul-satisfying.

Dal Bukhara is one of my favorite dishes. It’s a delight that’s at once comforting and nutritious.

Whole black gram and red kidney beans are simmered in a blend of ginger and garlic with a tomato puree and absorb the warmth of cumin seeds and the heat of red chili powder. A touch of fresh cream and ghee gives it that smooth texture that you cannot put down, while crushed fenugreek leaves give it an aroma that you can scarcely resist.

The legumes give it so much protein that it’s a meal that you can have any time, day or night.

Dal Bukhara Recipe Ingredients

• Whole Black Gram (Urad Dal): Rich in protein and fiber; adds creamy texture.
• Red Kidney Beans (Rajma): Good source of plant protein; adds heartiness.
• Ghee (Clarified Butter): Enhances richness; provides healthy fats.
• Tomato Puree: Adds tangy flavor; source of lycopene.
• Fresh Cream: Contributes to creaminess; adds luxurious richness.
• Cumin Seeds: Provides warm, earthy flavor; aids digestion.
• Fenugreek Leaves (Kasuri Methi): Adds a subtle, bitter aroma; aids digestion.

Dal Bukhara Recipe Ingredient Quantities

• 1 cup whole black gram (urad dal)
• 2 tablespoons red kidney beans (rajma)
• 4 cups water
• Salt to taste
• 1 tablespoon ginger-garlic paste
• 1 tablespoon cumin seeds
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1/2 cup tomato puree
• 1/2 cup fresh cream
• 1 tablespoon chopped fresh coriander leaves (cilantro)
• 1 tablespoon butter
• 1 teaspoon fenugreek leaves (kasuri methi), crushed

How to Make this Dal Bukhara Recipe

1. Wash 1 cup of whole black gram and 2 tablespoons of red kidney beans well under running water, then immerse them in 4 cups of water. Let them soak for a minimum of 8 hours or overnight.

2. Remove the lentils and beans and water from the container in which they were soaking, and put them into a large cooking pot. Add 4 cups of fresh water and a pinch of salt to the pot, and bring it to a boil. Then reduce the heat and keep it simmering. Stir occasionally. The lentils should be done in
1.5 hours; the beans may take longer.

3. In a different pot, warm 2 tablespoons of ghee. Toss in 1 tablespoon of cumin seeds and allow them to sizzle until they reach a fragrant state.

4. Add 1 tablespoon of paste made from ginger and garlic to the pan and sauté for a minute until the raw odor vanishes.

5. Combine 1 teaspoon of red chili powder and 1 teaspoon of turmeric powder. Place in a skillet set over medium heat. Stir for 1 minute, or until their aromas are released.

6. Add the 1/2 cup of tomato puree to the skillet, and cook until it thickens and the ghee starts to separate from the masala.

7. Incorporate the cooked lentils and beans into the masala, adding salt to your liking. Stir to unite the ingredients.

8. Lower the heat and let the dal simmer gently, giving it a stir now and then to prevent it from sticking, for about 30–40 minutes, until it takes on a creamy texture.

9. Slowly mix in 1/2 cup of fresh cream and 1 teaspoon of crushed fenugreek leaves. Let it simmer for another 5 minutes so all the flavors can blend.

10. Complete with 1 tablespoon of butter and 1 tablespoon of finely chopped fresh coriander leaves as a garnish before serving hot. Piping hot, this can be enjoyed with naan or rice.

Dal Bukhara Recipe Equipment Needed

1. Measuring cups
2. Large bowl or container for soaking
3. Large cooking pot with lid
4. Strainer or colander
5. Stove
6. Stirring spoon
7. Medium-sized pot or skillet
8. Small bowl for mixing spices
9. Chef’s knife (for chopping coriander)
10. Cutting board (for chopping coriander)

FAQ

• Q: Can I use canned kidney beans instead of dry ones?A: It is permissible to use canned kidney beans. However, it is very important to rinse them thoroughly. Then, adjust the cooking time because the beans are precooked. They are not raw. And remember, kidney beans need to be cooked properly all the way through.
• Q: Is it possible to make Dal Bukhara vegan?A: Yes, where ghee and butter are called for, use oil, and where fresh cream is called for, use coconut cream or cashew cream.
• Q: How long should I soak the black gram and kidney beans?A: For the best texture and cooking time, soak them for 8-10 hours, or overnight.
• Q: Can I cook Dal Bukhara in a pressure cooker?A: Of course. Cook the soaked split peas and kidney beans in a pressure cooker for about 15 to 20 minutes, or until they reach the softness you want.
• Q: What can I serve with Dal Bukhara?It goes splendidly with steamed basmati rice, naan, or roti.
• Q: Is there a substitute for kasuri methi?A: While they have a unique flavor, the leaves of the fenugreek plant can be omitted if the plant is unavailable. Substituting fresh fenugreek leaves or a very small pinch of fenugreek seeds will work.
• Q: How do I adjust the spice level?A: To reduce the heat, cut back on the red chili powder. For an even spicier dish, amp up the amount you use or add in chopped green chilies.

Dal Bukhara Recipe Substitutions and Variations

For 1 cup of whole urad dal, you can substitute with 1 cup of split urad dal, though the texture will be only subtly different.
Substitute 2 tablespoons of black beans for 2 tablespoons of red kidney beans (rajma) for a slightly different flavor.
Substitute 2 tablespoons olive oil for the 2 tablespoons ghee (clarified butter) in this recipe. This change makes it vegetarian. Expect the taste to be different from what the original recipe yields.
Substitute smoked paprika for red chili powder in a 1-to-1 ratio to get a deep, smoky, and slightly sweet flavor in your dish. Paprika does have a bit of sweetness to it. This seems to be a pretty accepted substitution.
Replace 1/2 cup fresh cream with 1/2 cup coconut cream for a dairy-free alternative.

Pro Tips

1. Soaking Time Ensure you soak the black gram and red kidney beans for a full 8 hours or overnight. This not only speeds up the cooking process but also helps in achieving a creamier texture for the dish.

2. Consistency Check If you prefer a thicker consistency, mash a few of the cooked lentils and beans with the back of a spoon before adding them to the masala. This will help thicken the dal naturally.

3. Spice Balance Adjust the red chili powder based on your preference for spice. You can also add a small pinch of garam masala toward the end for an extra layer of flavor.

4. Cream & Butter Addition Add the fresh cream gradually, and stir continuously to prevent curdling. Similarly, add the butter just before serving to maintain its rich flavor and creamy texture.

5. Flavor Infusion For deeper flavor, consider slow-cooking the dal for longer at a lower heat, allowing the spices and ingredients to meld together excellently. This also enhances the creaminess and gives a restaurant-like finish.