By Aditi Saraswat
April 15, 2026
Dal Bukhara is loved for its slow-cooked richness and creamy texture. Prepared with black dal, butter, and cream, this classic dish has deep flavour and comfort, and is perfect for having a special meal at home.
1 cup whole black urad dal (sabut urad) 2 tbsp butter ½ cup fresh cream 2 tbsp ginger-garlic paste 2 cups tomato puree 1 tsp red chilli powder 1 tsp cumin powder Salt to taste 4 cups water
Wash and soak the whole black urad dal overnight. Drain, then pressure cook it with water and salt until it turns soft and mushy.
In a heavy, deep pan, melt butter on low heat. Add the ginger-garlic paste and cook until the raw smell fades.
Now, add tomato puree and cook slowly, until it thickens and the butter starts to separate a bit from the mixture. This shows that the base is cooked thoroughly.
Add the cooked dal into the tomato base, mix it nicely, and add some water if required. Let it simmer on a low flame for at least 30 to 40 minutes.
To this, add red chilli powder, cumin powder, and salt to this. Continue the slow cooking, stir it occasionally so that it does not stick.
In the end, add fresh cream and a small knob of butter. Simmer on low flame for a few more minutes until the dal turns rich, smooth, and velvety, then serve hot with rice or naan.