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Dal Bukhara

Dal Bukhara is a popular Indian Side Dish
Author :
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Course :
Side Dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4


1 cup (100 g) - whole Urad Dal

1/4 cup (30 g or 2 tbsp) - Rajma (red kidney beans)

2.5 cups - water (300 ml)

1/2 tsp - salt

Other ingredients:

1 tsp - Kashmiri Red Chilli powder

30 ml (2 tbsp) - Tomato puree

15 g (1 tbsp) - Ginger - Garlic paste

2 tsp - Butter

2 tsp - fresh Cream


  1. In a heavy bottomed vessel or wide non - stick pan, mix cooked dal - rajma mixture with tomato puree, Kashmir red chilli powder, butter and salt to taste.
  2. Mix all the ingredients well.
  3. Sprinkle very little water if you required. Not more than 2 tbsp.
  4. Cover with a lid and cook on a low heat for 30 - 35 minutes (stir occasionally) or till done / dal - rajma well mixed with all the spices/gravy thickens/creamy gravy.
  5. Finally, add 2 tsp fresh cream. Serve with any Indian breads/Pulav of your choice.
  6. Recipe Courtesy: Niya's World
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Hazeena Seyad

Hazeena Seyad

A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

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