Dal Bukhara | Bukhara Restaurant Style Recipe

Gems Gems, July 22, 2016

Dal Bukhara a signature dish from the Bukhara restaurant of ITC Maurya Sheraton New Delhi. (Bukhara is a ancient city in Uzbekistan with about 140 architectural monuments.I am not sure this has any relation with the dish ) This restaurant is famous for its clay oven cooked dishes. The original recipe of Dal Bukhara is a well-kept secret by the restaurant. There are few stories making around about this dish of Dal Bukhara. One claims that this is cooked over a period of 12 hours in a clay oven and another claims that there are more than 21 different spices in a particular measurement is added to this dish.
Whatever be the story, this soft and creamy lentil  melts in the mouth and tickles every part of your taste buds and is a true heavenly sensation. Dal Bukhara is my favorite Dal dish and is worth trying.

Dal Bukhara

Dal Bukhara

Dal Bukhara
Serves: 3-5 servings
1 Cup = 250 ml
Main Ingredients
  • Black lentils : 2 cups
  • Cinnamon or cassia bark: 2 large pieces
  • Bay leaves : 2 large
For the Masala Mix
  • Coriander seeds : 1 tablespoon whole
  • Whole cumin seeds : ½ tablespoon
  • Fennel seeds : 1 tsp
  • Kashmiri chilies : 5 long
  • Green chilies : 2 small
  • Cinnamon : 2 inches
  • Whole cloves : 5 nos
  • Green cardamoms : 2 nos
  • Star anise : ½ of a piece
  • Bay leaves : 2 dried ones are enough
Remaining Ingredients
  • Butter : 1 and ½ tablespoons
  • Cooking oil : 2 tablespoons
  • Onion : 1 small diced fine
  • Garlic : 4 cloves crushed
  • Ginger: 2-inch piece grated :
  • Garam masala : 1 tsp
  • Ground cinnamon : ½ tsp
  • Chilli powder (opt) : ½ teaspoon
  • Tomato puree : ¾ cup
  • Water : As per need
  • Plain yogurt : 2 cups
  • Salt : As per requirement
  • Sugar : 1 tbsp
  • Light cream : ¼ cup
  • Coriander leaves (cilantro) : 1 handful, finely chopped
  1. Drain the water from the lentils. Keep it in a large vessel with Cinnamon stick and bay leaves.
  2. Add 4 cups of water into this vessel and boil it in full flame for 5 to 10 minutes.
  3. Simmer the flame and let it boil for another 45 minutes to 1 hour.
  4. Add water in between as necessary. Now the lentils should be cooked properly and holding their shape. Cooking time may vary between different varieties of lentils. Make sure that the lentils are cooked properly without losing its shape
  5. Make sure that you add only enough water so that there is no extra water after it is cooked.
  6. To prepare the spice mix, toss the ingredients listed in the spice session and heat it for round 40 to 60 seconds until it fragrant properly. Stir the ingredients in between so that it is not over cooked for blackened. Grind the ingredients in to fine powder and keep aside.
  7. In a heated pan with oil, add onion and cook till it is translucent.And the Ginger garlic into it and cook approximately for a minute until the raw smell goes off.
  8. Add chili powder, ground cinnamon, Garam Masala, the spice mix and the tomato puree into it stir it well by adding little hot water so that it becomes a loose paste. add previously cooked lentils into it and cook these ingredients for another 5 to 10 minutes by adding enough water so that the dal’s consistency is proper.
  9. Add Salt to taste .Stir in cream and butter into it. Garnish it with coriander leaves.
  10. Serve it with a rice, chapati or roti.
Homemade cream and Butter will add punch for the taste.

To add charcoal flavor in dal Bukhara,

Heat a small piece of coal till it is red hot.

place this red hot coal in a small metal bowl using a tong.

Place this bowl into the vessel that contains dal Bukhara.

Pour 2 teaspoons of ghee on this coal so that it start to smoke.Immediately cover the vessel with a lid and keep it for a minute or two

The intensity of charcoal flavor increases if you keep it 4 more time

Other Daal Recipes  Click here

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