Dal Bukhara Recipe (Punjabi Style Black Urad Dal)
Dal Bukhara is a rich and creamy Punjabi dal, made with whole black urad dal (black gram), known for its deep, smoky flavors. This delectable dish is an absolute favorite at North Indian restaurants and homes, featuring slow-cooked lentils with a delicious blend of spices, butter, and cream. It’s often served alongside traditional accompaniments like Bharma Baingan (stuffed eggplant) and Phulka (soft Indian flatbread). With its hearty texture and luxurious taste, Dal Bukhara is perfect for a cozy dinner with family or guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Urad Dal (Whole) | 1 cup (soaked overnight) |
| Onion | 1, finely chopped |
| Tomatoes | 3, pureed |
| Ginger Garlic Paste | 1 tablespoon |
| Green Chillies | 2, slit |
| Butter | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Salt | To taste |
| Red Chilli Powder | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Fresh Cream | ¼ cup |
Preparation Time
- 20 minutes (for prepping the ingredients)
Cooking Time
- 60 minutes (includes pressure cooking and simmering the dal)
Total Time
- 80 minutes (from start to finish)
Servings
- 4 servings
Cuisine
- Punjabi (North Indian)
Course
- Dinner (Main Course)
Diet
- Vegetarian
Instructions
-
Soak the Dal:
Begin by soaking the black urad dal overnight in plenty of water. This step softens the lentils and ensures they cook more evenly. -
-
Pressure Cook the Dal:
In a pressure cooker, add the soaked dal along with 3 to 4 cups of water. Cook the dal on medium heat for 4-5 whistles, or until the lentils are completely soft and cooked through. Once done, remove the dal and mash it slightly with the back of a spoon or a potato masher to get a smoother texture. Set aside. -
Prepare the Base:
In a heavy-bottomed pan, melt 2 tablespoons of butter over medium heat. Once the butter is hot, add 1 teaspoon cumin seeds and 1 bay leaf. Let them splutter to release their aromatic flavors. -
Sauté the Aromatics:
Add the finely chopped onion and sauté until they turn light golden brown. Add 2 slit green chillies and 1 tablespoon ginger garlic paste. Continue sautéing for another 2-3 minutes until the mixture becomes fragrant. -
Add the Tomato Puree:
Stir in the pureed tomatoes and salt. Cook this mixture for about 3 to 5 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate from the masala. -
Add the Spice Powders:
Now, it’s time to add the aromatic spices! Add the following to the tomato mixture:- 1 teaspoon red chilli powder
- 1 teaspoon chaat masala powder
- 1 teaspoon cumin powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
Cook the spice mixture for an additional 2 minutes, stirring constantly to avoid burning the spices.
-
Simmer the Dal:
Once the spices are well blended, add the cooked dal mixture to the pan. Stir everything together and adjust the consistency of the dal by adding a little water if necessary. Let it simmer for 5 to 7 minutes to allow the flavors to meld together. -
Finish with Cream and Garam Masala:
Finally, add ¼ cup of fresh cream and 1 teaspoon garam masala powder to the dal. Stir gently to combine. Let the dal cook for an additional 2 to 3 minutes on low heat to infuse the cream and garam masala into the dal, making it rich and creamy. -
Serve:
Serve your Dal Bukhara hot, garnished with a little extra cream or a dollop of butter if desired. This dish pairs beautifully with Bharma Baingan (stuffed eggplant) and Phulka (soft, fresh Indian flatbreads), making it a complete and fulfilling meal.
Tips and Variations
-
Smoky Flavor: To give Dal Bukhara its signature smoky taste, you can use a smoking method. Once the dal is cooked, heat a piece of charcoal on a flame until red hot, then place it in a small bowl. Put the bowl in the cooked dal and pour a spoonful of ghee over the charcoal. Cover the dal immediately to trap the smoke. Let it infuse for 5-10 minutes.
-
Butter: For an even richer taste, you can increase the butter used in the recipe. Traditional Dal Bukhara is known for its buttery texture.
-
Ginger and Garlic Paste: Freshly made ginger-garlic paste provides the best flavor, but store-bought versions will also work.
-
Kasuri Methi: This spice adds a wonderful herbal aroma to the dal, giving it an authentic touch. If you can’t find Kasuri Methi, you can substitute it with a small amount of fresh fenugreek leaves (methi).
-
Cream: The fresh cream adds a smooth, velvety texture to the dal. If you prefer a lighter version, you can use a combination of milk and a little yogurt, though the taste will differ slightly.
Serving Suggestions
Dal Bukhara is best enjoyed with traditional Indian breads like Phulka, Tandoori Roti, or Naan. It also pairs wonderfully with fragrant rice dishes like Jeera Rice or Plain Basmati Rice. You can serve it alongside a side of Bharma Baingan (stuffed eggplant) or a crisp Cucumber Raita for a complete meal that’s sure to satisfy everyone at the table.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 40 g |
| Protein | 15 g |
| Fat | 10 g |
| Saturated Fat | 5 g |
| Cholesterol | 25 mg |
| Sodium | 300 mg |
| Fiber | 8 g |
| Sugar | 5 g |
| Vitamin A | 15% DV |
| Vitamin C | 20% DV |
| Iron | 20% DV |
Dal Bukhara is a wholesome and flavorful dish that makes for a delightful meal on a chilly evening. Whether you’re preparing it for a family dinner or entertaining guests, this comforting dish will surely be the star of the table. Its rich, creamy texture and aromatic spices are a tribute to the heart of Punjabi cuisine. Enjoy this traditional dish, and relish the flavors of India in every bite!
