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)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Protein-packed Dal Bukhara, creamy and slow-cooked, paired with aromatic Jeera Rice. A soul-satisfying and energy-giving meal!
This mughlai dish is perfect for lunch. With 831.6500000000001 calories and 22.75g 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.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
