Dal Bukhara is a popular dish in most of the start hotels but nowadays even the roadside Dhaba are serving this an ultimate dish. It is creamy, spicy and buttery dal made with a  whole Black gram or sabut mah ki dal. The restaurant or Dhaba style Dal Bukhara is made using lots of butter and cream.

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Dal Bukhara is very simple to make and goes well with jeera rice, pulao, roti, parathas, and naan. I first tasted this in  ITC Bukhara restaurant in Delhi, when I shifted to Delhi around 2008. New in the city and was looking for a house, for few days my home was ITC Hotels, with my husband. One night, at dinner, I tasted this ad was wondering the amount of butter and creme in it. I had even tasted this dish in roadDhaba, there is a huge difference in it, both had some plus and minus points, so I decided to blend the recipe of both and make something special.

So let’s try out this Dal Bukhara recipe.

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  • 250 grams Sabut Urad dal (black gram)
  • 1 1/2 tbsp Rajma/Red Kidney beans /
  • 1/2 cup Onion finely chopped
  • salt as taste
  • 2 tsp Red Kashmiri chili powder
  • 1 tbsp butter/ghee
  • 1/2 cup fresh/Cream
  • 2 tbsp Finely Chopped Ginger Juveniles and
  • 250 g tomato puree fresh
  • ¾cup of milk to add in last
  • tbsp Coriander Powder
  • 1 tbsp Garam Masala
  • 1 tbsp Fenugreek Seeds Powder (Kasturi Methi)
  • Pinch of Asafoetida

For Garnishing

  • Juveniles of Ginger


  1. First of all wash black urad dal (black gram) and Red Kidney beans- soak it overnight. Cook the soaked black gram and Red Kidney beans in 4/5 cups of clean water with salt, chopped ginger, Pinch of Asafoetida and red chili powder till beans are tender in a pressure cooker for 4/5 whistle.
  2. As you notice the Urad dal (black gram) is cooked, let the pressure cooker sit for a while so as to release the pressure on its own.
  3. When dal is cooking you can prepare the tempering for dal makhani.
  4. Take a thick bottom pan, heat the butter or ghee, add chopped ginger, chopped onions, and fresh tomato puree. 
  5. Saute till tomatoes are well mashed and butter separates, add 2 tsp of Red Kashmiri powder and  Dry Fenugreek Seeds (Kasturi Methi). Saute well till the ghee/malai/butter starts floating.
  6. Mix this in a pressure cooker, go for one whistle on a slow flame. when the whistle settles down, open mash lightly with a wooden spatula.
    ( Note: Heat the piece of charcoal on flame, make small bowl from aluminum foil and keep the aluminum foil bowl in the pan and put heated charcoal in it. Pour one tsp of desi ghee on heated charcoal and immediately cover the lid, so that the gravy can absorb the essence of coal. cover the bowl for only 30 seconds, then remove the charcoal along with aluminum foil bowl.)
  7. Mix half cup of cream into it and Serve it Juveniles of Ginger.

    Enjoy with Tandoori Roti, jeera rice, and Paratha