This is largely a tomato based dal recipe which was basically made famous by Bukhara restaurant in Delhi. It has a creamy texture and is rather heavy so it is best served at lunchtime. 

How To Make Dal Bukhara

Cook whole urad dal on a slow fire for a long duration in tomato gravy with a dollop of butter and cream. 

It is not at all complicated but is all about patience as it needs time to attain the texture you need. 

For those confused between Dal Makhni and Dal Bukhara, the difference is the amount of time the latter takes and the fact that makhani also has kidney beans or rajma in it. 

Dal Bukhara Recipe Card

Make this dal if you are craving restaurant style food.

Total Time :
75 min
Preparation Time :
15 min
Cooking Time :
60 min
Servings :
Cooking Level :
Main Course
Kishori Sud


  • 1 Medium Size Onion
  • 1 Cup Whole Urad Dal
  • 2 Garlic Cloves
  • 1/2 Inch Ginger
  • Green Chillies As Per Taste
  • 2 Tomatoes
  • 1/4th Tsp Haldi
  • Red Chilli Powder As Per Taste
  • 1/2 Tsp Coriander Powder
  • Salt As Per Taste
  • 1/8 Tsp Cinnamon Powder
  • 1/2 Tsp Cumin Seeds
  • 1/4 Cup Cream
  • 2 Tbsp Butter
  • 1 Tbsp Oil


Step 1
Soak the dal overnight or 8 hours and then pressure cook it with salt and a cup of water. Cook it for 3-4 whistles.
Step 2
Now, make a paste of onion and garlic and grind the chillies and tomatoes as well into a paste.
Step 3
In a heavy bottomed pan, heat some oil and let the cumin seeds splutter.
Step 4
Add the onion paste and saute until it is golden.
Step 5
Fold in all the spices and saute.
Step 6
Add the tomato paste and cook until it starts leaving oil from the edges.
Step 7
Fold in the cooked dal and 1 to 1 1/2 cups of water and cook on low flame for an hour but you must stir occasionally.
Step 8
Add the butter and cream and cover the lid. Cook it for half an hour.
Step 9
Sprinkle some coriander leaves and serve with roti or jeera rice.