description Dal Bukhara Overview
Dal Bukhara is a North Indian lentil preparation made from whole black urad dal slow-cooked overnight with tomatoes, butter, and cream until the lentils break down into a thick, velvety texture. It was created at Bukhara, the restaurant at the ITC Maurya hotel in New Delhi, which opened in 1977, under the direction of chef Imtiaz Qureshi. The dish has since become a staple of Indian restaurant menus worldwide and is closely related to the Punjabi preparation known as dal makhani, which also uses black lentils and similar ingredients.
help Dal Bukhara FAQ
What are the main ingredients in Dal Bukhara?
Dal Bukhara is a rich North Indian dish made primarily from whole black urad lentils, which are slow-cooked overnight in a tomato-based gravy. The dish is finished with generous amounts of butter, cream, and aromatic spices to create a velvety texture.
How is Dal Bukhara different from Dal Makhani?
While they are very similar, Dal Bukhara is famously made exclusively with whole black urad lentils and does not use kidney beans (rajma), which are traditionally included in Dal Makhani. The absence of rajma gives Dal Bukhara a smoother, richer consistency.
Which famous hotel popularized Dal Bukhara?
The dish was famously popularized by the ITC Maurya hotel in New Delhi, specifically at their renowned Bukhara restaurant. It was created as a luxurious twist on traditional rural Punjabi cooking and has since become a global delicacy.
How long does it traditionally take to cook Dal Bukhara?
To achieve its signature creamy texture, the black urad lentils are traditionally slow-cooked overnight in a clay pot, or *handi*. This extended cooking process on low heat allows the lentils to break down naturally without the need for artificial thickeners.
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