Dal Bukhara: A Punjabi Delight
Dal Bukhara is a rich and creamy Punjabi dish, famously known for its hearty flavors and melt-in-the-mouth texture. Made with black urad dal (split black lentils), this dish is a perfect blend of spices and slow-cooked goodness. Originating from the kitchens of the iconic Bukhara restaurant in Delhi, Dal Bukhara is now a popular dish found in homes and restaurants alike. It pairs wonderfully with both rice and roti, making it a versatile addition to any meal. Whether you’re hosting a house party or preparing a special dinner for your loved ones, this dish will surely impress.
Ingredients
| Ingredients | Quantity |
|---|---|
| Black urad dal (split black lentils) | 1 cup (soaked) |
| Onion (finely chopped) | 1 medium |
| Tomatoes (pureed) | 3 medium |
| Ginger garlic paste | 1 tbsp |
| Green chilies | 2, slit |
| Butter | 2 tbsp |
| Cumin seeds | 1 tsp |
| Kasuri methi (dried fenugreek leaves) | 1 tsp |
| Salt | To taste |
| Red chili powder | 1 tsp |
| Chaat masala powder | 1 tsp |
| Garam masala powder | 1 tsp |
| Cumin powder | 1 tsp |
| Fresh cream | 1/4 cup |
Preparation Time
20 minutes
Cooking Time
60 minutes
Instructions
-
Cook the Black Urad Dal
Begin by rinsing the black urad dal thoroughly. Soak it in enough water for at least 4 hours, or overnight if you prefer. After soaking, add the dal to a pressure cooker along with water, enough to cover the dal. Cook the dal on medium heat for about 3-4 whistles, or until it becomes soft and tender. Once the pressure cooker cools down, release the steam and open the lid. Mash the dal lightly with a spoon or hand blender to make it smoother. Set the dal aside. -
Prepare the Spiced Base
Heat the butter in a large, heavy-bottomed pan over medium heat. Once the butter melts, add cumin seeds and let them sizzle for a few seconds until they release their aroma. Then, add bay leaves (if using) and sauté briefly. -
Add Onions, Ginger Garlic Paste, and Green Chilies
To the pan, add finely chopped onions, green chilies, and ginger garlic paste. Stir well and cook until the onions become golden brown and soft, which will take about 5-7 minutes. The caramelization of onions adds depth to the flavor, so be patient. -
Cook the Tomatoes and Spices
Add the pureed tomatoes to the pan and stir well. Season with salt and cook the mixture for about 3-5 minutes, or until the oil begins to separate from the tomato puree. This is when the base begins to thicken and the spices meld together beautifully. -
Add the Dried Fenugreek Leaves (Kasuri Methi) and Ground Spices
Sprinkle in the kasuri methi, red chili powder, chaat masala, cumin powder, and turmeric powder. Stir and let the spices cook for about 2 minutes. The addition of kasuri methi gives the dal its signature earthy flavor, which is characteristic of Dal Bukhara. -
Combine the Dal and Simmer
Add the previously cooked and mashed dal to the pan. Stir the dal and add water as needed to achieve your desired consistency. Let the dal simmer on low heat for about 5-7 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. The longer the dal simmers, the better the flavors will develop. -
Finish with Garam Masala and Cream
Once the dal has simmered and the flavors are well combined, add the garam masala powder. Stir and cook for another 2-3 minutes, allowing the dal to absorb the warming spices. Finally, stir in the cream to give the dal its signature creamy texture, and cook for an additional 2 minutes to let the cream meld in. -
Serve
Dal Bukhara is now ready to be served. Garnish with freshly chopped coriander leaves for an extra pop of color and freshness. Serve the dal hot with freshly made Phulka (Indian flatbread), Bharwa Baingan (stuffed eggplant), and a side of Boondi Raita to balance the spices.
Serving Suggestions
Dal Bukhara is a complete meal on its own, but it pairs exceptionally well with:
- Bharwa Baingan: A flavorful stuffed eggplant dish with a mix of spices and roasted to perfection.
- Phulka: Soft, pillowy Indian flatbreads that are perfect for scooping up the creamy dal.
- Boondi Raita: A cooling yogurt-based dish with crisp boondi (fried chickpea flour balls) to balance the richness of the dal.
Nutritional Information (Per Serving)
This recipe yields about 4 servings. Nutritional values are approximate and can vary based on ingredient brands and preparation methods.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 10g |
| Carbohydrates | 25g |
| Fiber | 8g |
| Fat | 12g |
| Saturated Fat | 7g |
| Sodium | 450mg |
| Potassium | 300mg |
| Cholesterol | 30mg |
Tips for the Perfect Dal Bukhara
- Slow Cooking: The secret to making Dal Bukhara rich and flavorful lies in slow cooking. The dal must simmer gently to allow all the spices to infuse and for the dal to absorb the creamy texture from the butter and cream.
- Soak the Dal: Soaking the black urad dal not only reduces the cooking time but also helps in better digestion and texture. If you’re short on time, a pressure cooker or instant pot can speed up the process.
- Adjust Consistency: The consistency of Dal Bukhara is thick and creamy. If you prefer a thinner dal, feel free to add extra water or stock to achieve the desired texture.
Conclusion
Dal Bukhara is the epitome of Punjabi comfort food, offering a rich, creamy, and flavorful experience in every bite. Perfect for any special occasion, it brings the warmth of Punjabi hospitality straight to your table. Whether paired with Indian breads like phulka or served alongside a fresh salad and raita, this dish is sure to leave a lasting impression on your guests. Give it a try, and you’ll be transported to the heart of Punjabi cuisine with every spoonful.
