Daal Bukhara

A dense and creamy black lentil stew, slow-cooked until the grains melt on the palate. The aroma of ghee and warm spices fills the kitchen, with a sauce that perfectly coats the spoon.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 513
• Protein: 18 g
• Carbs: 47 g
• Fat: 29 g

Ingredients

• 250 g urad dal ( soaked 12h )
• 60 g ghee
• 4 piece Garlic ( finely minced )
• 2 tbsp Tomato caviar
• 2 piece Round tomato ( pureed )
• 1 tsp Ginger ground
• 1 tsp kashmiri chili
• 1 tsp garam masala
• 40 g Minimum butter sweet
• 50 ml Cream
• 1 pinch Gray sea salt
• 15 g Fresh ginger ( peeled and grated )
• 2 piece Black cardamom ( whole )

Instructions

1. Lentil preparation

   After soaking for 12 hours, rinse the urad dal. Place them in a pot with 1.5L of water and the black cardamom pods. Bring to a boil, skim off surface impurities, then simmer over low heat until the lentils are tender and mash easily.

2. Aromatic base

   In a sauté pan, heat the ghee. Sauté the minced garlic and grated fresh ginger without browning. Add the ground ginger, Kashmiri chili, and tomato paste. Cook until the fat separates from the tomato mass.

3. Long simmering

   Pour the cooked lentils and their water into the pan. Add the round tomato puree. Let reduce over very low heat, stirring regularly. The preparation should thicken and take on a dark, almost chocolatey color.

4. Binding and finishing

   Stir in the butter and cream. Mix to obtain a velvety texture. Add the garam masala and salt. The sauce should be smooth and coat the back of a spoon.

Chef's tips

• Patience is key: the longer the dal simmers, the more starch is released, creating that silky texture.
• If the dal becomes too thick during simmering, loosen it with a little boiling water.
• Butter and cream should be added off the heat or over very low heat to prevent splitting.

Storage

Keeps for 3 days in the fridge. It tastes even better the next day after gentle reheating.