Whenever delicious Indian food is talked about, Dal Makhani is sure to be mentioned. This creamy and rich dish enhances the taste of roti and pairs perfectly with rice, making it a favourite across the country. Made with great love and attention, Dal Makhani is a staple in many households and restaurants, especially in Delhi and Punjab. However, for those looking for a different take on their dal, Dal Bukhara offers a unique alternative. While often confused with Dal Makhani, Dal Bukhara has its own distinct flavour profile and preparation method. Here are some key differences between these two beloved dishes and provides recipes for you to try at home.
Differences Between Dal Bukhara and Dal Makhani
Ingredients
Dal Makhani: The main ingredients are whole urad dal, kidney beans (rajma), butter, and various spices. Tomatoes, ginger-garlic paste, and chana dal are also commonly used.
Dal Bukhara: Made from whole black gram (urad dal) without the addition of kidney beans or chana dal. It primarily features ghee, butter, and spices, avoiding onion and garlic.
Preparation Method
Dal Makhani: Lentils and kidney beans are soaked overnight and then cooked on a low flame. A lot of butter and cream are added, along with tomatoes, ginger-garlic paste, and a variety of spices. The dish is finished with a tempering of onion and garlic, enhancing its rich flavour.
Dal Bukhara: Lentils are soaked overnight and then slow-cooked for several hours. It uses a significant amount of butter and cream, but with a higher tomato content, giving it a different taste. There is no tempering of onion and garlic, and the lentils are mashed to create a creamy texture.
Taste
Dal Makhani: Known for its creamy, deep, and velvety taste due to the generous use of butter and cream. The addition of onions and garlic in the tempering gives it a robust flavour.
Dal Bukhara: While also creamy, Dal Bukhara has a more buttery taste with a slight tomatoey flavour. The absence of onions and garlic gives it a milder taste compared to Dal Makhani.
Recipes
Dal Bukhara
Ingredients:
1 cup whole black gram (urad dal)
4 tablespoons butter
2 tablespoons ghee
1 cup tomato puree
1 teaspoon ginger paste
1 teaspoon red chili powder
Salt to taste
1 cup fresh cream
Method:
Soak the urad dal overnight. The next day, cook the dal on a low flame for several hours until it becomes soft and creamy. In a separate pan, heat ghee and butter, then add ginger paste. Sauté for a minute before adding tomato puree and red chili powder. Cook until the tomato puree thickens and the ghee separates. Add the cooked dal to this mixture and stir well. Let it simmer on low heat, stirring occasionally. Finally, add fresh cream, mix well, and cook for a few more minutes. Serve hot with roti or naan.
Dal Makhani
Ingredients:
1 cup whole urad dal
¼ cup kidney beans (rajma)
2 tablespoons chana dal
4 tablespoons butter
1 cup tomato puree
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
1 cup fresh cream
1 onion, finely chopped
3 cloves garlic, minced
Method:
Soak urad dal, kidney beans, and chana dal overnight. Cook the soaked lentils and beans on a low flame until soft. In a separate pan, heat butter and sauté ginger-garlic paste until golden brown. Add tomato puree, red chili powder, and garam masala, and cook until the mixture thickens. Mix in the cooked lentils and beans, and let it simmer on low heat. In another pan, heat some butter and sauté finely chopped onions and minced garlic until golden brown. Add this tempering to the dal mixture. Finally, add fresh cream, stir well, and cook for a few more minutes. Serve hot with naan or tandoori roti.