Dal Bukhara (Creamy with Smokey Tandoor Flavor!)

I first tried Dal Bukhara at a cozy local Indian restaurant, and it was love at first bite! The owner, who’s a chef from the renowned ITC group of hotels in India, highly recommended their signature dish, and I’m so glad he did. What I loved most was how it used just a few simple ingredients, but the magic happens when you cook the dal low and slow.

Inspired by those unforgettable flavors, I recreated the dish at home, using my Instant Pot to speed things up without sacrificing any of the richness. And the best part? That smoky tandoor flavor, which I easily achieved with a little charcoal (a technique in Indian cooking known as Dungar) —so delicious and so simple!

Lentils and beans are a big part of Indian cooking, loved for their versatility and delicious taste. From everyday dishes like Spinach Dal, where lentils are cooked with fresh spinach, to the rich and creamy Dal Makhani made with black lentils and kidney beans, these ingredients are a go-to in many Indian homes. Whether it's a comforting Rajma Masala , Kala Chana Curry or a hearty Chana Masala, lentils, and beans are used in so many tasty ways. I’m excited to share this super easy but flavor-packed Dal Bukhara recipe with you!

Ingredients

• Whole Black Lentils (Urad Dal) -the star of the dish, these lentils are slow-cooked to create a rich and creamy texture.
• Ginger Garlic Paste - adds a warm, aromatic flavor to the dish.
• Butter - gives the dal its signature creamy and luxurious texture.
• Heavy Cream - creates a velvety smooth consistency, making the dish indulgent.
• Red Chili Powder - provides a gentle kick of heat and color to the dish.
• Garam Masala - enhances the dal with depth and richness.

How to Make Dal Bukhara

• Rinse and drain the whole urad dal 2-3 times.
• Soak overnight (or for at least 4 hours) in 4 cups of water.

• Drain the water from the soaked dal and add it to the Instant Pot along with 4 cups of fresh water. Close the lid, set the pressure valve to sealing, and pressure cook for 20 minutes.
• Allow a natural pressure release for at least 15 minutes and then open the lid.

• Open the Instant Pot and add tomato puree, ginger, garlic, red chili powder, salt, and butter. Stir well. Set the Instant Pot to “Saute” on low and cook for 20 minutes, stirring every 2 to 3 minutes to prevent the dal from sticking to the bottom.

• Adjust Consistency & Flavor. Add more water if needed to reach your desired consistency, I usually add half to one cup of water at this point. Adjust salt to taste. Stir in cream and garam masala (if using) and cook on "Saute" low for another 5 minutes, stirring frequently.

• If you'd like to add a smoky tandoori flavor, place a small stainless steel bowl on top of the dal. Using tongs, heat a piece of charcoal over an open flame until red hot. Carefully place the hot charcoal in the bowl and pour ½ teaspoon of ghee over it.
• Quickly cover the pot to trap the smoke. Let it sit for 5 minutes, then remove the bowl and give the dal a final stir. This traditional Indian cooking technique AKA Dhungar helps impart a smoky flavor to the dal, mimicking the effects of cooking in a tandoor!

Serving

Serve Dal Bukhara alongside naan, parathas, or steamed Basmati Rice and Cucumber Salad. If you like, add a small dollop of butter on top for extra richness. It’s a wholesome and satisfying meal perfect for any occasion.

Storing

To store Dal Bukhara, let it cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 to 5 days or freeze for longer storage. When ready to eat, thaw in the fridge overnight and reheat on the stovetop or microwave, adding some water as needed to bring back its consistency.