A legendary creamy and rich dal made from slow-cooked whole black lentils and tomatoes. This Mughlai specialty is simmered for hours until velvety, finished with butter and cream for an unforgettable flavor.
Prep20 min
Cook180 min
Soak480 min
Servings4
Serving size: 1 cup
510cal
17gprotein
46gcarbs
Ingredients
1 cup Sabut Urad Dal (Whole black gram lentils)
0.25 cup Rajma (Red kidney beans)
5 cup Water (4 cups for pressure cooking, 1 cup for simmering)
1.5 tsp Salt (Adjust to taste)
2 tbsp Ghee
4 tbsp Unsalted Butter (Divided into two portions)
2 tbsp Ginger Garlic Paste
1.5 cup Tomato Puree (From about 4-5 medium tomatoes)
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Creamy, gut-friendly Dal Bukhara with aromatic garlic naan. A protein-packed, soul-satisfying comfort!
This mughlai dish is perfect for lunch. With 901.27 calories and 25.26g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
0.5 cup Heavy Cream (At least 35% fat)
1 tsp Kasuri Methi (Dried fenugreek leaves)
1 inch Ginger (Cut into fine juliennes for garnish)
Instructions
1
Soak the Lentils
Rinse the sabut urad dal and rajma under cold running water until the water runs clear.
Place them in a large bowl and cover with at least 4-5 inches of water. Let them soak for a minimum of 8 hours, or preferably overnight.
2
Pressure Cook the Lentils
Drain the soaking water completely. Transfer the soaked dal and rajma to a pressure cooker.
Add 4 cups of fresh water and 1 teaspoon of salt. Secure the lid.
Cook on high heat until the first whistle. Then, reduce the heat to low and cook for 25-30 minutes.
Turn off the heat and allow the pressure to release naturally. The lentils should be very soft and easily mashable. Lightly mash about 25% of the lentils with the back of a spoon to help thicken the dal.
3
Prepare the Tomato Masala
In a heavy-bottomed pot (handi or Dutch oven), heat the ghee and 2 tablespoons of butter over medium heat.
Once melted, add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree, add the Kashmiri red chili powder and the remaining 0.5 teaspoon of salt.
Cook this mixture, stirring occasionally, for about 10-12 minutes, until the masala thickens and you see ghee separating from the sides.
4
Slow Cook the Dal
Add the cooked, mashed lentils along with all their cooking liquid to the tomato masala. Mix everything thoroughly.
Add 1 cup of warm water to adjust the consistency. Bring the dal to a gentle boil.
Reduce the heat to the lowest possible setting. Cover the pot partially and let the dal simmer for at least 2 hours. For the most authentic, creamy texture, simmer for up to 4 hours.
Stir the dal every 15-20 minutes, scraping the bottom of the pot to prevent it from scorching. The dal will thicken and darken in color as it cooks.
5
Finish and Garnish
Once the dal has reached a thick, creamy, and velvety consistency, stir in the remaining 2 tablespoons of butter and the heavy cream.
Crush the kasuri methi between your palms to release its aroma and add it to the pot.
Gently mix and let it simmer for another 5 minutes on low heat. Do not let it boil vigorously after adding the cream.
Taste and adjust the salt if necessary. Garnish with a swirl of cream and fresh ginger juliennes.
6
Serve
Serve Dal Bukhara hot with naan, lachha paratha, or jeera rice for a truly royal meal.
Servings
4
Serving size: 1 naan
391cal
8gprotein
52gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
