Servings: 6

Weight Watcher Smart Points: 12

Preparation Time: 480 Minutes

Cooking Time: 120 Minutes

Ready In: 600 Minutes


  • 1 tbsp butter or cream for garnish (optional)
  • 90 to 100 g white butter or regular butter, about 6 to 7 tbsp white butter
  • 7 to 8 tbsp low fat cream , 25% to 30% fat
  • ½ tsp garam masala powder
  • ½ inch ginger + 4 to 5 medium garlic, crushed finely in a mortar-pestle, about 2 tsp of ginger garlic paste
  • salt as required
  • 250 g tomatoes, 3 medium to large tomatoes
  • 1.5 cups whole urad dal or whole black gram
  • 1 to 1.5 cup water to be added later
  • 4.5 to 5 cups water for pressure cooking the lentils
  • 1 tsp kashmiri red chili powder or deghi mirch, if using a hotter variety then use ½ tsp


  1. soak the lentils in enough water overnight or for 7 to 8 hours.drain them later and add the drained lentils in a 3 or 4 litre pressure cooker.add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or about 18 to 20 minutes.meanwhile when the lentils are getting cooked, make a puree of the tomatoes in a blender and crush the ginger and garlic to a paste in mortar-pestle.when the pressure settles down on its own, open the lid of the pressure cooker.then add the ginger garlic paste, tomato puree, kashmiri red chili powder, butter, cream and salt
  2. also add 1 to 1.5 cups of water.stir very well and keep the pressure cooker without its lid on a low flame
  3. let the dal simmer for about 1 hour or for 1 hour 30 mins.meanwhile keep on stirring often, so that the lentils don't stick at the bottom of the cooker
  4. also mash some of the lentils while stirring.if the dal becomes thick, then add some hot water
  5. once done, check the taste and add more red chili powder or salt if required.lastly sprinkle garam masala powder and stir well.while serving dal bukhara, dot with the butter or cream
  6. garnish with ginger juliennes.serve dal bukhara hot with jeera rice, naan, paratha or rotis.

Leave a Comment