Indian cuisine is celebrated for its rich gravies and slow-cooked delicacies, and dal bukhara stands as one of its most luxurious creations. Known for its creamy texture, deep smoky flavor, and slow-simmered perfection, this dish represents indulgence in its purest form. Made primarily with whole black lentils and simmered for hours, it delivers a taste that is bold, comforting, and unforgettable.
At Shalimar, we honor timeless recipes that reflect culinary heritage and craftsmanship. This iconic lentil preparation is a centerpiece of our menu, offering guests an authentic and refined dining experience.
What Is Dal Bukhara?
Dal bukhara is a rich North Indian lentil dish prepared using whole black gram (urad dal) and a touch of kidney beans. Unlike regular lentil curries, it is slow-cooked for an extended period, allowing the flavors to deepen and the texture to become creamy and smooth.
This dish gained international recognition through the famous dal bukhara ITC version, which popularized its signature smoky and buttery taste. Over time, it became a symbol of fine Indian dining and remains a favorite in premium restaurants.
The hallmark of dal bukhara is its velvety consistency and smoky aroma. Its flavor profile includes:
- Creamy richness from butter and cream
- Earthy depth from whole black lentils
- Gentle tanginess from tomatoes
- Subtle smokiness from slow cooking
The lentils break down gradually during cooking, creating a thick, luscious gravy that coats the palate beautifully. Each spoonful feels indulgent yet comforting.
Key Ingredients in Dal Bukhara Recipe
A traditional dal bukhara recipe relies on patience and quality ingredients:
- Whole black gram (urad dal)
- Kidney beans (rajma)
- Tomatoes or tomato puree
- Ginger-garlic paste
- Fresh cream
- Butter
- Red chili powder
- Cumin seeds
- Salt to taste
Unlike heavily spiced curries, this dish uses minimal spices, allowing the lentils and slow cooking process to shine.
How to Prepare Dal Bukhara
To prepare dal bukhara, begin by soaking whole black lentils and kidney beans overnight. This ensures even cooking and a creamy final texture.
Pressure cook the soaked lentils with water until soft and tender. In a separate heavy-bottomed pan, heat butter and add ginger-garlic paste. Sauté gently until fragrant, then stir in tomato puree and red chili powder. Cook until the mixture thickens and releases butter from the sides.
Add the cooked lentils to the tomato base and mix thoroughly. Allow the mixture to simmer on low heat for an extended period—ideally 1 to 2 hours. Stir occasionally to prevent sticking and to help the lentils break down naturally.
As the dal thickens, add fresh cream and a final dollop of butter. Continue simmering until the consistency becomes rich and velvety. Some chefs add a charcoal smoke infusion at the end to enhance the signature aroma.
Serve hot, garnished with a swirl of cream.
This dish is beloved for its luxurious texture and depth of flavor. The slow-cooking method allows the lentils to absorb the buttery tomato base, creating a harmony of richness and warmth.
It is often served during special occasions and celebratory meals because of its indulgent nature. Despite its richness, it remains comforting and homely at heart.
Dal Bukhara at Shalimar
At Shalimar, we prepare dal bukhara with dedication and care, honoring the traditional slow-cooking method. Our chefs use premium lentils and fresh cream to achieve the authentic texture that defines this dish.
The dal is simmered patiently to ensure a naturally creamy consistency without shortcuts. The result is a dish that is smooth, aromatic, and deeply satisfying. Whether enjoyed as part of a family dinner or a special gathering, it reflects our commitment to quality and tradition.
This rich lentil dish pairs beautifully with:
- Butter naan
- Tandoori roti
- Garlic naan
- Jeera rice
- Steamed basmati rice
The creamy gravy complements soft breads exceptionally well, making every bite indulgent.
Tips for Perfect Dal Bukhara at Home
If you wish to recreate this restaurant-style dish at home, consider these tips:
- Soak lentils overnight for best results.
- Cook on low heat for extended time to enhance creaminess.
- Stir regularly to avoid sticking.
- Use fresh cream and butter for authentic flavor.
- Avoid overusing spices; simplicity is key.
Patience is the most important ingredient in achieving the perfect texture.
FAQs
What is dal bukhara?
Dal bukhara is a slow-cooked North Indian lentil dish made primarily with whole black gram and kidney beans. It is known for its creamy texture, buttery richness, and smoky flavor.
How to make dal bukhara?
To make this dish, soak and cook whole black lentils and kidney beans until soft. Prepare a butter and tomato base, combine with cooked lentils, and simmer on low heat for several hours. Finish with cream and butter for a smooth, rich consistency.