13 Sep Restaurant Style Dal Bukhara recipe

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Last Updated on September 13, 2023 by blessmyfoodbypayal

Restaurant Style Dal Bukhara recipe with step wise pictorial and video method.

WHAT IS DAL BUKHARA?

Boiled Whole black gram (urad dal) when slow-cooked with tomato puree, garlic and certain aromatic spices and finished with generous amounts of cream and butter, makes Dal Bukhara.

Dal Bukhara is a twin sister of famous Dal Makhani and both are born with a very little difference in different regions.

Dal Makhani

WHAT IS THE ORIGIN OF DAL BUKHARA?

Dal Bukhara was originated in India at Bukhara restaurant of ITC Maurya in Delhi by Chef Madan Jaiswal. He invented this dal for the hotel diners. Soon it’s rich taste, aroma and velvety texture earned its place as a beloved classic.

TRADITIONAL METHOD OF COOKING DAL BUKHARA

The traditional method of cooking Dal Bukhara involves simmering black lentils (urad dal) overnight on charcoal ovens in restaurants flame.

This method is not possible at home as homes hardly have charcoal ovens. So in the absence of that, dal is first boiled in pressure cooker and then left to simmer for a longer time, obviously on gas stove.

This slow-cooked process is the essence of the dish resulting in a lusciously creamy texture.

MORE ABOUT DAL BUKHARA

What sets Daal Bukhara apart is not just its flavors, but also the prowess that goes into its conception. Cooking on low temperature over a longer period of time allows the flavors to commingle harmoniously, resulting in a highly satisfying dish.

Moreover black lentils is an excellent sources of protein and dietary fiber, making Daal Bukhara a nutritious choice.

If you are weight conscious then this dal is not for you because it calls for generous amount of butter and cream.

And if compromise over the amount of these two ingredients, you are gonna miss out that restaurant feel.

The inclusion of cream and butter lends a velvety smoothness to the dal that is unparalleled.

TIPS TO MAKE PERFECT RESTAURANT STYLE DAL BUKHARA

1. Let the dal simmer as long as you can. No time limit is ascertained. We left it for simmering for 2:30 hours.

2. Keep mashing some of the dal while simmering.

3. Add hot water as and when water dries up. We needed to add 6-7 cups during the whole simmering duration.

4. Do not skip adding cream, butter and giving smoke to dal at the end. These three things bring out the best from the dal.

WHAT IS THE DIFFERENCE BETWEEN DAL MAKHANI AND DAL BUKHARA

Dal Bukhara and Dal Makhani are very close in taste but still there’s some difference between the both in terms of ingredients and cooking process as well.

Whole Urad dal (black lentils) is the key ingredient of both the dals but in dal makhani, bit of red kidney beans (rajma) also go.

Also, dal Bukhara calls for very limited ingredients, especially spices whereas in makhani, you need to add whole spices like cardamom, cinnamon, star anise, black cardamom and so on.

Moving forward, dal Bukhara doesn’t call for tadka and you just need to put all the ingredients while dal is simmering whereas in dal makhani, tadka is must like any other cooking.

WHICH IS MORE TASTY – DAL BUKHARA OR DAL MAKHANI?

It will definitely be unfair to compare both the dals because they are equally tasty and so rich.

But if you try to visualise the taste from the view of ingredients, then we must say dal Bukhara takes up the leap because of minimal use of spices.

Even without any of the aromatic spices which goes in dal makhani, if it tastes equally good like dal makhani, then we think silence is the best answer.

CONCLUSION

Hailing from the heart of India, dal Bukhara is not just a dish but a journey through time, culture, and flavor. Among the diverse array of dishes that grace our plates, few are as captivating and flavorful as Daal Bukhara.

As you indulge in this exquisite creation, you will feel the essence of India’s rich gastronomic heritage. Its intricate preparation makes it a culinary masterpiece.

STEP WISE PICTORIAL RECIPE OF RESTAURANT STYLE DAL BUKHARA RECIPE

1. Soak 1 cup whole urad dal overnight or for 7-8 hours.

2. After the said period, wash the dal by rubbing between your palms. You need to change the water 4-5 times while washing.

3. Put the dal in boiling water and boil for 5 minutes.

4. Drain the water and transfer dal in pressure cooker.

5. Add 4 cup water, 6-7 garlic cloves or 2 tsp garlic paste, small piece of ginger (grated) or 1 tsp ginger paste, Kashmiri red chilli powder to taste and salt to taste as well.

6. Put a lid and pressure cook for 7-8 whistles.

7. When the pressure releases on it’s own, open the lid. Dal must have been turned mushy enough.

8. We have transferred the dal to open and wide pan for easy and convenient handling. However you can continue further process in pressure cooker.

9. Add 1 cup tomato puree and 1/4 cup butter. However butter can be added at later stage, while the dal is kept on low simmering.

10. Keep on simmering the dal on low heat while mashing the dal quite often.

11. This dal needs to be simmered for quite a long duration, anytime between 1 hour minimum to 7-8 hours maximum.

12. As we had enough time in hand, we simmered this dal for 2:30 hours. Keep the dal stirring to prevent it from sticking at the bottom.

13. The moment you feel that dal is drying up, add warm water. We nearly add 6-7 cups of water during the 2:30 hours duration of simmering.

14. Dal will look to be shiny and glazed.

15. Add 1/4 cup of fresh cream.

16. Give it a good mix and cook for 5 minutes and off the pan from the heat.

17. Put a small bowl inside dal and place a burning charcoal in it.

18. Pour few drops of desi ghee on burning charcoal.

19. Immediately put the lid and leave for 5 minutes.
Dal Bukhara is ready.

ALSO SEE

RESTAURANT STYLE DAL BUKHARA RECIPE – RECIPE CARD