Dal Bukhara Recipe | Restaurant-Style Creamy Black Urad Dal

Dal Bukhara is a rich and flavorful lentil dish made primarily with whole black urad dal. Originally inspired by the cuisine of the historic city of Bukhara in Central Asia, this dish has become a popular delicacy in Indian restaurants.

Although Dal Bukhara is often compared to Dal Makhani, there is a distinct difference between the two. Dal Makhani is known for its buttery flavor and creamy texture, while Dal Bukhara has a more pronounced tomato flavor, giving it a beautiful reddish-brown color and a slightly tangy taste.

Slow-cooked black urad dal combined with aromatic spices and fresh tomato puree creates a comforting dish that pairs wonderfully with roti, naan, paratha, or jeera rice.

Preparation Time

15 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

To Be Pressure Cooked

• ½ cup whole black urad dal, soaked overnight
• 1 tsp finely chopped green chillies
• 1 tsp finely chopped ginger
• 3 tsp finely chopped mint leaves
• A pinch of asafoetida (hing)
• 1 cup water

Other Ingredients

• 3 tsp oil
• ¼ tsp crushed cinnamon
• ¼ tsp cardamom powder
• 2 cloves
• 4 tsp finely chopped onions
• 1 tsp ginger-garlic paste
• 4 tsp finely chopped tomatoes
• A pinch of turmeric powder
• 1 cup tomato puree
• ½ tsp garam masala
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp salt or as required

Method

Step 1: Cook the Dal

Pressure cook the soaked black urad dal along with green chillies, ginger, mint leaves, asafoetida, and water until soft and well-cooked. Keep aside.

Step 2: Prepare the Masala

Heat oil in a pan. Add crushed cinnamon, cloves, and cardamom powder.

Add finely chopped onions and sauté until they turn light golden.

Stir in the ginger-garlic paste and sauté for a minute until aromatic.

Add chopped tomatoes and cook until soft and mushy.

Step 3: Combine and Simmer

Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt.

Mix in the cooked dal and combine well.

Pour in the tomato puree and simmer for 8–10 minutes, allowing the flavors to blend beautifully.

Step 4: Serve

Serve hot with roti, naan, paratha, kulcha, or jeera rice.

Serving Suggestions

• Butter Naan
• Tandoori Roti
• Laccha Paratha
• Jeera Rice
• Steamed Basmati Rice

This hearty and protein-rich Dal Bukhara is perfect for a comforting family meal and tastes even better the next day.

Homemade Tomato Puree Recipe | Easy Fresh Tomato Puree

Making fresh tomato puree at home is simple, economical, and free from preservatives. This homemade tomato puree can be used in curries, soups, gravies, pasta sauces, and many other dishes. It adds a rich tomato flavor and beautiful color to your recipes.

Preparation Time

10 minutes

Cooking Time

20 minutes

Yield

Approximately ¾ cup tomato puree

Ingredients

• ½ kg ripe tomatoes
• 2 cups water

Method

1. Wash the tomatoes thoroughly.
2. Place the tomatoes in a vessel with 2 cups of water.
3. Boil for about 20 minutes or until the tomato skins begin to loosen.
4. Allow the tomatoes to cool completely.
5. Peel off the skin carefully.
6. Using a knife, remove the seeds and the hard white stem portion.
7. Transfer the tomato flesh to a blender and blend until smooth.
8. Your fresh homemade tomato puree is now ready to use.

Storage Tips

• Refrigerate in an airtight container for up to 4 days.
• Freeze in ice cube trays for convenient portioning.
• Store frozen puree for up to 3 months.

Uses of Tomato Puree

• Indian curries and gravies
• Butter chicken and paneer recipes
• Pasta sauces
• Soups
• Pizza sauce
• Stews and casseroles

Fresh homemade tomato puree enhances the taste of dishes while avoiding the preservatives found in store