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.

🌶️ Goan Prawn Balchao (Spicy, Sweet & Tangy Curry)

A bold and fiery Goan-style prawn curry with a perfect balance of spice, sweetness, and tanginess. Best enjoyed with hot steamed rice or soft chapati.

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🧄 Ingredients

For the Masala Paste

• 1 tsp jeera (cumin seeds)
• 1 tsp peppercorns
• 8–10 dried red chillies
• ½ tsp dhanya (coriander seeds)
• 1 tsp vinegar or lime juice
• 1 tsp sugar
• 1 tsp salt
• ½ tsp turmeric powder
• 2-inch piece ginger
• 8 garlic cloves

Other Ingredients

• ½ kg prawns (cleaned, deveined, deshelled)
• 4 tsp oil
• 2 medium onions (finely chopped)
• 2 medium tomatoes (finely chopped)
• Few curry leaves
• 1 tsp ginger-garlic paste
• 1 tsp saunf (fennel seeds)
• 1 green chilli (slit or chopped)
• Fresh coriander leaves (for garnish)

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👩‍🍳 Method

1. Grind all ingredients listed under masala into a smooth paste.
2. Marinate cleaned prawns with this masala for 30 minutes.
3. Heat oil in a kadai. Add saunf, curry leaves, and green chilli. Sauté briefly.
4. Add onions and cook until soft and translucent.
5. Mix in ginger-garlic paste and sauté until raw smell disappears.
6. Add tomatoes and cook until soft and mushy.
7. Now add the marinated prawns along with the remaining masala.
8. Cook on medium flame until prawns are fully cooked and the gravy thickens.
9. Garnish with fresh coriander leaves.

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🍽️ Serving Suggestion

Serve hot with steamed rice, jeera rice, or soft chapati.

Aloo Ki Bhajji (Vegetables Cooked in a Spicy Potato Base)

Aloo Ki Bhajji is a delicious twist on a traditional mixed-vegetable curry. Instead of using the usual onion-tomato gravy, this recipe uses a flavorful spiced potato base made with boiled potatoes, mint, green chilies, peppercorns, and cumin. The result is a rich, creamy curry that pairs wonderfully with roti, chapati, or paratha.  

Ingredients

For the potato base

1. 4–5 baby potatoes, boiled

   or

   4–5 tbsp mashed potato

2. 2–3 green chilies

3. 1 tsp peppercorns

4. 1 handful mint (pudina) leaves

5. 1 tsp cumin seeds (jeera)

For the bhajji

1. 3–4 baby potatoes, boiled

2. ½ cup cauliflower florets

3. 3–4 tbsp carrots, finely chopped

4. 3–4 beans, finely chopped

5. 4–5 tsp oil

6. ½ cup onion and tomato mixture

7. 1 tsp ginger-garlic paste

8. 1 tsp garam masala

9. Salt to taste

10. ½ tsp turmeric powder (haldi)

11. Fresh coriander leaves for garnish

Method

1. In a kadai or pan, sauté the onions, tomatoes, and ginger-garlic paste for about 15 minutes until soft and fragrant. Let the mixture cool.

2. Blend the cooled mixture with all the potato base ingredients (boiled potatoes, green chilies, peppercorns, mint leaves, and cumin) into a smooth paste.

3. Heat oil in a kadai and add the cauliflower, boiled potatoes, carrots, and beans.

4. Add turmeric, salt, and garam masala. Sprinkle a little water and cook until the vegetables are half done.

5. Pour in the prepared spice-potato paste and mix well.

6. Simmer on low heat for about 20 minutes, stirring occasionally. Add more water if you prefer a thinner gravy.

7. Adjust the spice level as desired. If you like it hotter, add a little red chili powder.

8. Garnish with fresh coriander leaves and serve hot.

Serving Suggestion

This curry tastes excellent with roti, chapati, phulka, or paratha. The potato-based gravy gives it a unique creamy texture without using cream or nuts.

Tip

For an even richer flavor, roast the cumin and peppercorns lightly before blending them into the potato base.

I am linking this with dish it out @ Divya's culinary journey, Vardhini

Radish Moong Dal Curry Recipe | Healthy Indian Mullangi Dal for Rice & Roti

Looking for a simple yet comforting Indian curry recipe? This Radish Moong Dal Curry (also known as Mullangi Dal) is a healthy, homestyle dish made with fresh radish, yellow moong dal, garlic, and mild spices. Popular in many Indian households, this easy dal recipe pairs perfectly with hot rice, chapati, or phulka and makes a nutritious weekday meal.

The mild sweetness of cooked radish combined with creamy moong dal gives this curry a unique taste that is both light and satisfying. If you enjoy traditional Indian comfort food recipes, this wholesome radish dal is definitely worth trying.

Ingredients Required

• 1 cup chopped radish (mullangi) – 200 gm
• 1 tsp jeera (cumin seeds)
• 1 dry red chilli
• 4–5 garlic cloves
• ½ cup moong dal
• ¼ cup chopped onion

(The green leafy top part of the radish can also be added for extra nutrition. This is completely optional.)

Method

Heat 2–3 tsp oil in a vessel or kadai. Add the chopped radish and onions, then sauté well for a few minutes until slightly softened.

Sprinkle a little water if required and allow the radish to cook partially. Meanwhile, pressure cook the moong dal with a pinch of turmeric for one whistle. Add the cooked dal to the radish mixture and cook until both the dal and radish become soft and well combined.

Prepare a simple tempering by heating a little oil and adding minced garlic cloves, jeera, one dry red chilli, and 2–3 curry leaves (optional). Pour this aromatic tempering over the curry.

Finally, add salt to taste and simmer for a minute. Your delicious and healthy Radish Moong Dal Curry is now ready to serve hot with steamed rice or roti.

Spring Onion Chana Dal Curry Recipe | Kandheche Pathi Chakala | Easy Roti Side Dish

A simple and spicy Spring Onion Chana Dal Curry (Kandheche Pathi Chakala) made with basic Indian spices. Perfect side dish for roti, ready in under 30 minutes.

“Simple ingredients, bold flavors – isn’t that what Indian cooking is all about?”

This traditional Maharashtrian-style curry is made with fresh spring onions, chana dal, and aromatic spices. It’s a comforting, spicy gravy that pairs perfectly with roti.

You can also replace spring onions with regular onions — in that case, the dish is known as Kandhe Khaskhas.

If you’re looking for an easy roti side dish with spring onions and chana dal, this recipe is a must-try!

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🛒 Ingredients

• 1 cup spring onions (chopped)

• ½ cup chana dal

• 1 tsp ginger-garlic paste

Spice Mix:

• 1 tsp salt

• ¼ tsp garam masala

• A pinch of turmeric powder

• ½ tsp red chilli powder

• 1 tsp coriander (dhaniya) powder

👩‍🍳 Method

1. Pressure cook chana dal with a pinch of turmeric for 2 whistles.

2. Heat 1 tsp oil in a pan and sauté spring onions for 10–15 minutes.

3. Add ginger-garlic paste and sauté for 2–3 minutes.

4. Add the prepared spice mix to the cooked dal.

5. Combine sautéed spring onions with the dal.

6. Pressure cook again for 1 whistle to blend the flavors well.

🍽️ Serving Options

You can serve this curry in 3 delicious ways:

1. Temper with mustard seeds (rai) and curry leaves

2. Add 1 tsp oil for a glossy finish

3. Garnish with fresh coriander leaves + 1 tsp lime juice (Recommended ✔️)

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🥗 Serving Suggestion

Serve hot with soft rotis or phulkas.

I paired it with cabbage curry for a wholesome Indian dinner.

This Spring Onion Chana Dal Curry is proof that simple ingredients can create rich and comforting flavors. It’s quick, nutritious, and perfect for everyday meals.

Try it once, and it might just become your go-to roti side dish!