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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.
Soak the Lentils
Pressure Cook the Lentils
Prepare the Tomato Masala
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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.
This mughlai recipe takes 200 minutes to prepare and yields 4 servings. At 510.48 calories per serving with 17.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook the Dal
Finish and Garnish
Serve
To make this recipe vegan, replace the ghee and butter with a neutral oil or vegan butter. Substitute the heavy cream with an equal amount of full-fat coconut cream or a rich cashew cream (made by blending soaked cashews with water).
Use the 'Sauté' function for Step 3. Then, add the soaked lentils and water, and pressure cook on 'High' for 40 minutes. Allow a natural pressure release. Finish by simmering on 'Sauté' mode (low) for 30-45 minutes after adding the cream and butter.
For an even richer taste, you can increase the amount of butter and cream slightly. Some traditional recipes use a higher ratio of fat to achieve the classic restaurant-style richness.
The combination of urad dal and rajma provides a high-quality plant-based protein, essential for muscle building, tissue repair, and overall body function.
Lentils are packed with both soluble and insoluble fiber, which aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
This dal is a good source of essential minerals like iron, which is vital for preventing anemia; magnesium, important for bone health and nerve function; and potassium, which helps regulate blood pressure.
They are very similar, but Dal Bukhara is considered the more luxurious version. Traditionally, Dal Bukhara uses only whole urad dal and rajma, is cooked for a much longer time (often overnight), and has a richer flavor profile dominated by tomatoes, cream, and butter, with fewer ground spices compared to Dal Makhani.
Dal Bukhara has both healthy and indulgent aspects. The lentils provide excellent plant-based protein, fiber, and essential minerals. However, the generous use of butter and heavy cream makes it high in saturated fat and calories. It's best enjoyed in moderation as part of a balanced diet.
A typical serving (around 1 cup or 285g) of Dal Bukhara contains approximately 480-550 calories, depending on the exact amounts of butter and cream used. Most calories come from fats and carbohydrates.
Yes, you can. However, cooking the soaked lentils in an open pot will take significantly longer, around 2-3 hours, just for them to become soft. You will need to add more water as it evaporates. A pressure cooker is highly recommended to save time and fuel.
The creaminess comes from two key things: cooking the lentils until they are extremely soft and mashing some of them, and the slow simmering process. If your dal isn't creamy, it likely needs to be simmered for a longer duration on very low heat.
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dal will thicken upon cooling. Reheat it on the stovetop over low heat, adding a splash of water or milk to adjust the consistency.