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Dal Bukhari

With the establishment of Awadh, the Indian kitchen also got a complete makeover to accommodate the best of Awadhi dishes. One such dish that the Indian kitchen embraced was Dal Bukhari. One of the best characteristics of the dish is its use of minimal ingredients to bring out the most delicious flavours. A black lentil specialty of Awadh, this Chef’s Signature item was conceived to melt in your mouth. This dish is made by slow-cooking urad dal into a creamy concoction with tomato puree, butter, and cream to bring out its decadent, soul-satisfying flavours. Order the best Dal Bukhari online near me in Delhi NCR and get home delivery.

  • 1.5 cups
    Whole urad dal
  • 250 grams
  • ½ inch
  • 4 to 5
    Medium garlic
  • 1 teaspoon
    Kashmiri red chilli powder
  • ½ teaspoon
    Garam masala powder
  • 90 to 100 grams
    White butter
  • 7 to 8 tablespoon
    Low fat cream
  • 4.5 to 5
    Cups of water
  • 1 to 1.5
    Additional cup of water
  • ½ inch
    Ginger-julienned for garnish (optional)
  • 1 tablespoon
    Butter or cream for garnish (optional)
    salt as required

Pre-Cooking Preparation:

1. Soak the lentils in enough water overnight.

2. Drain them later and add the drained lentils in a 3 or 4-litre pressure cooker.

3. Add 5 cups water and pressure cook the lentils for about 18 to 20 minutes.

4. Meanwhile, make a puree of the tomatoes in a blender.

5. Crush the ginger and garlic into a paste in mortar-pestle.


1. Once the daal is boiled, into the same pan add the ginger garlic paste, tomato puree, Kashmiri red chilli powder, butter, cream and salt.

2. Add a few cups of water as well.

3. Next, simmer the daal for about an hour or 2.

4. This process has to be continued for hours while slowly stirring and checking.

5. Lastly, sprinkle garam masala powder and stir well.

6. Serve Dal Bukhari, with a dollop of butter or cream & garnish with ginger juliennes.

Makes an excellent pair with sheermal, warqi parantha, or naan.

To serve

Makes an excellent pair with sheermal, warqi parantha, or naan.

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