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ITC Style Dal Bukhara

Recipe for slow cooked Dal Bukhara, ITC style made with black urad dal – black lentils. Measurements Used – 1 Cup = 250ml

  • Total Time: 2 hours 20 mins
  • Yield: 6 1x


  • 1 cup Urad Dal
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 2 sticks cinnamon
  • 2 medium onions, chopped
  • 1 pod garlic and 2 inch piece ginger, pureed to a paste with 1/4 cup water
  • 8 Tomatoes
  • 2 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 2 teaspoon cumin powder
  • 1.5 teaspoon salt
  • 1/2 cup cream
  • 3 tablespoon unsalted butter


  1. Heat the pan with a tablespoon of oil and add in the cumin seeds and the cinnamon.
  2. Add in the onions and fry till soft. About 3 minutes on medium flame. Add in the ginger garlic paste and briefly fry for a minute.
  3. Run the whole tomatoes in a blender and add it to the pan.
  4. Immediately, add in the chilli powder, turmeric powder, cumin powder and the salt.
  5. Add in the cooked dal. To the dal, add in 500 ml of water.
  6. Now, reduce the flame to the lowest possible. Cover the pan with a lid and let it simmer for one hour. Keep stirring every 10 minutes to avoid the dal scorching at the bottom.
  7. After one hour, the dal would have become creamy and thick.
  8. Add in 1/2 a cup of cream and 3-4 tablespoon of butter. Now don’t skip this step. This is what makes this dish what it is. Simmer briefly for a minute and remove the pan from heat.
  9. Serve hot with roti, chapati.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Category: Gravy
  • Cuisine: Indian
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