You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Mughlai  >  Mughlai Dals  >  Dal Bukhara, Punjabi Style Black Urad Dal

dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal |

dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal | with 40 amazing images.



dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal is creamy, rich and velvety! learn how to make restaurant style dal bukhara.

To make dal bukhara, in a pressure cooker, add soaked whole urad, add turmeric powder, salt add 2½ cups of water and pressure cook for 7 to 8 whistles or till the dals are overcooked. Allow the steam to escape before opening the lid. Mash well with the back of the ladle. Keep aside. In a deep non stick pan, heat ghee, add cumin seeds. When the cumin seeds crackle, add the ginger garlic paste saute on medium flame for few seconds. Add tomato puree, kashmiri red chilli powder, red chilli powder, coriander powder, roasted cumin seed powder, cook on medium flame for 3 to 4 minutes, while stirring occasionally. Add the cooked and mashed dal, ½ cup water and salt, mix well. Cover with a lid and cook the dal on medium flame for 10 to 12 minutes, while stirring occasionally.

Finally to complete making restaurant style dal Bukhara, add garam masala, crush kasuri methi lightly, fresh cream and butter. Mix well and cover with a lid and cook for another 10 minutes, while stirring occasionally. Place a piece of aluminium foil in the centre of the dal and place live charcoal on it, add ghee. Cover it with lid for 3 to 4 minutes. Garnish with fresh cream and butter. Serve hot with jeera rice or roti of your choice.

Punjabi style black urad dal, a rich, flavorful lentil preparation can be rightly called as the close cousin of dal makhani. The major difference is unlike dal makhani, dal bukhara is made only with whole black gram (urad dal).

The robustness in this creamy Indian black lentil dal recipe is brought by slow-cooking for a longer time and the addition of Indian spices along with tomato puree. The longer the dal is cooked, it enhances the taste and acquires a creamy texture.

This is a popular dal of ITC hotel. To get the perfect restaurant style dal bukhara it is given charcoal smoke to get a tandoor smoky flavour. This is what brings out the best in it.

Tips to make dal Bukhara. 1. The tomato pulp used in this recipe is fresh. Learn how to make thick homemade tomato pulp. 2. We suggest you to use readymade fresh cream for a restaurant style flavour. Do not use the cream formed on top of milk after boiling. 3. If you are serving it later, you will need to adjust the consistency by adding little water while re-heating.

Enjoy dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal | with step by step photos.

Dal Bukhara, Punjabi Style Black Urad Dal

This recipe has been viewed 13939 times



Dal Bukhara, Punjabi Style Black Urad Dal recipe - How to make Dal Bukhara, Punjabi Style Black Urad Dal

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings

Ingredients


For Dal Bukhara
1 cup soaked whole urad (whole black lentil) , soaked overnight
1/2 tsp turmeric powder (haldi)
3 tbsp ghee
1 tsp cumin seeds (jeera)
1 tbsp ginger (adrak)
1 1/2 cups fresh tomato pulp
2 tsp kashmiri red chilli powder
1 tsp red chilli powder
1 tbsp coriander (dhania) powder
1 tbsp roasted cumin seeds (jeera) 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 size charcoal
2 tsp ghee

For The Garnish
1 tbsp fresh cream
1 tbsp butter

Method
For dal bukhara
    For dal bukhara
  1. To make dal bukhara, in a pressure cooker, add soaked whole urad, add turmeric powder, salt add 2½ cups of water and pressure cook for 7 to 8 whistles or till the dals are overcooked.
  2. Allow the steam to escape before opening the lid. Mash well with the back of the ladle. Keep aside.
  3. In a deep non stick pan, heat ghee, add cumin seeds. When the cumin seeds crackle, add the ginger garlic paste saute on medium flame for few seconds.
  4. Add tomato pulp, kashmiri red chilli powder, red chilli powder, coriander powder, roasted cumin seed powder, cook on medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the cooked and mashed dal, ½ cup water and salt, mix well. Cover with a lid and cook the dal on medium flame for 10 to 12 minutes, while stirring occasionally.
  6. Add garam masala, crush kasuri methi lightly, fresh cream and butter. Mix well and cover with a lid and cook for another 10 minutes, while stirring occasionally.
  7. Place a piece of aluminium foil in the centre of the dal and place live charcoal on it, add ghee. Cover it with lid for 3 to 4 minutes.
  8. Garnish with fresh cream and butter.
  9. Serve the dal bukhara hot with jeera rice or roti of your choice.
Nutrient values (Abbrv) per serving
Energy205 cal
Protein5.1 g
Carbohydrates14.3 g
Fiber5.4 g
Fat14.4 g
Cholesterol10 mg
Sodium44 mg
Dal Bukhara Video
Dal Bukhara, Punjabi Style Black Urad Dal recipe with step by step photos

like dal Bukhara recipe
    like dal Bukhara recipe
  1. Like dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal, then do try other dal recipes also:
    • dal makhani | how to make dal makhani | dhaba-style dal makhani | punjabi dal makhani |
    • maa ki dal recipe | pressure cooker maa ki dal | Punjabi kali dal | black gram dal | 
    • methiwali dal recipe | Indian methiwali arhar dal | methi dal fry | lentils with fresh fenugreek leaves |

what is dal Bukhara made of?
    what is dal Bukhara made of?
  1. Dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal, is made of cheap and easily available ingredients in India: 1 cup soaked whole urad, 1/2 tsp turmeric, 3 tbsp Ghee , 1 tsp cumin seeds, 1 tbsp ginger garlic paste, 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 powder, 1/2 tsp garam masala, 1 tbsp dry fengreek (kasuri methi), ¼ cup fresh cream, 2 tbsp butter and Salt to taste. See the below image of list of ingredients for Dal bukhara.
    Other ingredients: 1 medium size charcoal and 2 tsp ghee. See the below image of list of ingredients for Dal bukhara.

how to soak and cook whole urad
    how to soak and cook whole urad
  1. To make dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal, take 1 cup soaked whole urad (whole black lentil).
  2. Clean, wash and soak the whole urad in a deep bowl.
  3. After soaking the whole urad dal overnight, it looks like this.
  4. Drain well. In a pressure cooker, add soaked whole urad.
  5. Add 1/2 tsp turmeric powder (haldi).
  6. Add salt to taste.
  7. Add 2½ cups of water.
  8. Pressure cook for 7 to 8 whistles or till the dal is overcooked.
  9. Allow the steam to escape before opening the lid. Mash well with the back of the ladle. Keep aside.

how to make dal bukhara
    how to make dal bukhara
  1. In a deep non stick pan, heat 3 tbsp ghee.
  2. Add 1 tsp cumin seeds (jeera).
  3. When the cumin seeds crackle, add 1 tbsp ginger (adrak) garlic (lehsun) paste.
  4. Saute on medium flame for few seconds.
  5. Add 1 1/2 cups fresh tomato pulp.
  6. Add 2 tsp kashmiri red chilli powder.
  7. Add 1 tsp red chilli powder.
  8. Add 1 tbsp coriander (dhania) powder.
  9. Add 1 tbsp roasted cumin seeds (jeera) powder.
  10. Cook on medium flame for 3 to 4 minutes, while stirring occasionally.
  11. Add the cooked and mashed dal and adjust the consistency by adding ½ cup water.
  12. Add salt to taste.
  13. Mix well. Cover with a lid and cook the dal on medium flame for 10 to 12 minutes, while stirring occasionally.
  14. Add ½ tsp garam masala.
  15. Add 1 tbsp dried fenugreek leaves (kasuri methi). Crush the kasuri methi slightly.
  16. Add ¼ cup fresh cream.
  17. Add 2 tbsp butter.
  18. Mix well and cover with a lid and cook for another 10 minutes, while stirring occasionally.

how to give smoke to dal Bukhara
    how to give smoke to dal Bukhara
  1. Burn a medium size of charcoal on the burner.
  2. Place a piece of aluminium foil in the centre of the dal.
  3. Place live charcoal on it.
  4. Add 2 tsp ghee.
  5. Cover it with lid for 3 to 4 minutes.
  6. Garnish with 1 tbsp fresh cream.
  7. And 1 tbsp butter.
  8. Serve dal bukhara recipe | restaurant style dal bukhara | Punjabi style black urad dal | creamy Indian black lentil dal, hot with jeera rice or roti of your choice.

tips to make dal bukhara
    tips to make dal bukhara
  1. The tomato pulp used in this recipe is fresh. Learn how to make thick homemade tomato pulp using this video. 
  2. We suggest you to use readymade fresh cream for a restaurant style flavour. Do not use the cream formed on top of milk after boiling.
  3. If you are serving it later, you will need to adjust the consistency by adding little water while re-heating. 
  4. If you have time, cook the dal for more time on slow flame for 20 to 25 minutes for better taste.

Reviews

Subscribe to Free Weekly Food Mailer