Daal Makhni – Bukhara Style

Servings: 4 people
Portion size: 1 bowl per serving
Preparation time: 15 minutes (plus 8–10 hours soaking)
Cooking time: 1.5 to 2 hours (stovetop) / 45–50 minutes (Instant Pot)

 

Ingredients

For the lentils:

• 1 cup whole black urad dal (sabut urad)

• 2 tbsp chana dal

• 2 tbsp rajma (red kidney beans)

• Water for soaking and cooking

• Salt – to taste

For the gravy:

• 2 tbsp oil + 2 tbsp butter

• 1 medium onion, finely chopped

• 1 tbsp ginger-garlic paste

• 1–2 green chilies, finely chopped

• 2 cups tomato purée (fresh or canned)

• 1 tsp red chili powder

• 2–3 tsp dal makhni masala (Shaan or any preferred brand)

• 1–2 cups water (adjust for consistency)

• 1–2 cups milk (optional, for creaminess)

• 1 tsp kasuri methi (dried fenugreek leaves)

• 2 tbsp fresh cream

• 1–2 tbsp butter (for finishing)

For dhungar (optional smoky flavor):

• 1 small piece charcoal

• ½ tsp ghee

Equipment Needed

• Pressure cooker or Instant Pot

• Deep non-stick pan or kadhai

• Ladle for stirring

• Small bowl (for dhungar method)

• Tongs and lid

Instructions

1. Soak the lentils and beans:

• Wash urad dal, chana dal, and rajma thoroughly.

• Soak them overnight (8–10 hours) in water with a pinch of salt.

2. Cook the lentils:

Pressure cooker method:

• Drain and rinse the soaked lentils.

• Add 6–8 cups of water and a pinch of salt.

• Pressure cook for 3–4 whistles or until soft.

• Optionally, drain and rinse once with warm water to achieve the restaurant-style dark color.

Instant Pot method:

• Add soaked and drained lentils to the Instant Pot with 6 cups of water and salt.

• Pressure cook on High for 30–35 minutes, then natural release.

• Proceed with the same next steps.

3. Prepare the gravy:

• Heat oil and butter in a pan.

• Add onions and sauté until golden brown.

• Add ginger-garlic paste; cook for 1–2 minutes.

• Add finely chopped green chilies.

• Stir in tomato purée and red chili powder. Cook until oil separates from the masala.

4. Combine lentils and gravy:

• Add the cooked lentils and rajma to the masala.

• Mix well and add 1–2 cups of water to adjust consistency.

• Add dal makhni masala and simmer on low heat for 30–45 minutes, stirring occasionally.

• Add 1–2 cups of milk (optional) for a rich, creamy taste.

5. Finish with cream and butter:

• Crush kasuri methi between your palms and add it.

• Stir in cream and butter.

• Simmer for another 30–40 minutes on low heat until thick and creamy.

6. Optional smoky flavor (Dhungar method):

• Heat a small piece of charcoal until red hot.

• Place it in a small bowl inside the dal.

• Drizzle ghee over the charcoal and cover immediately for 5 minutes to let the smoky aroma infuse.

7. Serve:

Serve hot with buttered naan, tandoori roti, or steamed basmati rice.
Garnish with a swirl of cream and a dollop of butter.

Tips

• Adding chana dal gives texture and helps thicken the dal naturally.

• The slow cooking (minimum 1 hour) is key to developing the authentic Bukhara flavor.

• Use full-fat milk or cream for extra richness.

• To make it vegan, replace butter and cream with plant-based butter and coconut cream.

• The rinsing step after boiling gives that deep restaurant-style brown hue.

• A cast iron pot enhances the earthy flavor if you have time to slow simmer.