If you're a fan of rich, slow-cooked lentil dishes, you're going to love Dal Bukhara! This iconic dish, often associated with the world-famous ITC Bukhara restaurant in India, is a delightful medley of whole black lentils (urad dal), cream, and butter, simmered to perfection. Whether you're hosting a dinner party or craving something comforting on a cozy night in, this recipe is sure to wow your taste buds.
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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.
Recipe
Dal Bukhara (Creamy with Smokey Tandoor Flavor!)
Equipment
Recipe Video
Ingredients
- 1⅓ cup Whole Urad (also known as black matpe or black gram beans)
- 4 cups Water
- 2 Plum Tomatoes pureed or 1 cup tomato puree
- 2 teaspoons Ginger Paste
- 2 teaspoons Garlic Paste
- 1 teaspoon Kashmiri Red Chili Powder
- 3 teaspoons Kosher Salt
- 2 tablespoons Butter
- ⅓ cup Cream
- ½ teaspoon Garam Masala optional
Garnish
- 1 tablespoon butter
For Smokey Flavor (optional):
- 1 piece of charcoal
- ¼ teaspoon ghee
Instructions
Prep the Dal:
- Rinse and drain the whole urad dal 2-3 times. Soak overnight (or for at least 4 hours) in 4 cups of water.
Cook the Dal:
- 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 before opening.
Saute the Dal:
- 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 about half a cup of water. Adjust salt to taste. Stir in cream and garam masala (if using) and cook on "Saute" low for another 5 minutes, stirring frequently.
Optional Smokey Flavor
- 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.
Serving
- Stir in the remaining butter and serve hot with steamed basmati rice, naan, or parathas.
- Enjoy the rich, creamy flavors of Dal Bukhara with that irresistible hint of smokiness!
Poornima says
Loved it
Archana Mundhe says
Thank you!
Maneesha says
Such a beautiful dal recipe, Archana! Thank you so much! I love dals, and this one hit the spot! I didn't have the charcoal, so I added a few drops of liquid smoke - so good!
Archana Mundhe says
Thank you so much! Hope you enjoy many more comforting bowls of this easy dal.
NK says
Will definitely try, seems so yummy. Where do you generally buy charcoal.
Archana Mundhe says
I can't wait for your feedback. I will link the charcoal I use on the recipe card.
Bhakti says
Amazing recipe!! Simple yet so tasty!! My whole family loved it and it was finished in no time. The smoky flavor just added restaurant vibes!!
Archana Mundhe says
Thank you for the lovely feedback.
Vidhi Mody says
If you don't have time to soak the dal, can you increase the pressure cook time?
Archana Mundhe says
Yes, absoluetly! Pressure cook dry whole urad beans for 50 minutes with natural pressure release.
Sabrina Peck says
Delicious! But I didn't add the last Tablespoon of butter. Also I used a New Orleans smokey flavor that we had in the kitchen.
Archana Mundhe says
That sounds amazing! Love that you made it your own with the New Orleans smoky flavor—what a unique twist! And skipping the last bit of butter is totally fine; it's all about personal preference. So glad you enjoyed it!
Anuj says
Archana - your recipe for Dal Bukhara is bang on! I tried it today and it reminded me of my time in Delhi. Thanks so much for sharing this.
Su says
This was my first attempt making Dal Bukhara, and it was successful. While you do have to take into account soaking time, instapot time, etc., I enjoy how easy this dish is to make! No cutting veggies! So while the pressure cooker was doing its thing, I had time to concentrate on making another dish.
The flavor was good. Great way to up the plant based protein intake. I didn't try the smoky option, because it intimidated me. Maybe next time 🙂
Archana Mundhe says
Thank you for sharing your experience! I’m so glad your first attempt at Dal Bukhara was a success. It really is such an easy, hands-off dish once the soaking and Instant Pot time are planned for, and I love that it gave you a chance to focus on another recipe while it cooked.