There is dal makhani and then there is dal Bukhara. The dish, which is a namesake of the Delhi-based restaurant where it originated, is a popular dal not only in the Capital but all around the world. Tourists and VIPs from across the globe visit the Bukhara in ITC Maurya, New Delhi to treat their palates to a rich helping of the Dal Bukhara along with tandoori bread. So what makes this dal so special?
Dal Bukhara is cooked with black urad dal (black grams), which is first pressure-cooked and then mixed with a special blend of spices like cumin powder, chaat masala, fenugreek, and garam masala among other that give the North Indian specialty its signature taste. Follow this amazingly simple recipe to make the highly coveted dal Bukhara at home!