Dal Makhani Bukhara: An Iconic New Delhi Classic

One of India’s most iconic restaurants, Bukhara has been entertaining the great and the good – heads of states, Bollywood stars, presidents, and food industry aficionados – for almost 40 years, barely changing its menu across its lifespan. Housed in the ITC Maurya in New Delhi, the dining room’s stone walls and log-top tables belie the sophistication of the food. Serving regional specialities from India’s rugged North West, an open kitchen allows guests to watch chefs skewer tandoor-cooked meat and vegetables with precision. In keeping with the frontier theme, cutlery isn’t provided. Instead, diners are invited to tear apart dishes such as Murg Tandoori – a whole chicken marinated in yoghurt, garlic and spices – with their bare hands. However, the restaurants signature dish Dal Bukhara, is the stuff of legend, and many try to replicate it but never achieve its perfection, described as "a harmonious blend of black lentils, tomatoes, ginger and garlic simmered overnight on a slow charcoal fire, finished with cream and served with a dollop of unsalted butter."

Chef J.P. Singh says consistency is the secret of Bukhara’s success. “Slow cooking is the secret ingredient of the iconic Dal Bukhara ” says executive chef J.P. Singh. Made using whole black lentils, tomatoes, ginger and garlic, the dish is cooked for 18 hours. Before Bukhara closes for the day, the dal is put on a slow fire to cook overnight. In the morning, it is transferred to another vessel and left to simmer. “Till the last order, it is never taken off the fire, and is served straight from the stove,” says Singh. The restaurant has sold more than two million plates of Dal Bukhara. This recipe may be not be chef Singh's original, but it's pretty close and outstandingly delicious.

Bukhara at the ITC Maurya Hotel in New Delhi, home of the famous Dal Makhani Bukhara

Culinary maestro Chef J.P. Singh says that every dish at Bukhara is a masterpiece

Dal Makhani Bukhara
Serves 10

9 oz black gram lentils (urad dal)
2 oz red kidney beans (rajma)
6 1/2 cups of water
1 tbsp salt, divided
2 tbsp oil
2 tsp cumin seeds
2 tsp garam masala
4 tbsp ginger garlic paste
2 tbsp turmeric 
1 large tin tomato pureé
2 tsp red chili powder
2 tbsp ground coriander
Salt to taste
8 tbsp ghee or 1 stick of butter
2 tbsp dried fenugreek leaves
1 cup whipping cream
1 handful cilantro chopped for garnish, optional


Thoroughly wash the black gram lentils and red kidney beans, then soak them in water for about 8 hours or overnight. 

In a large heavy pot add the black lentils and kidney beans along with 6 1/2 cups of water and 2 teaspoons of salt. Bring to a boil and simmer on a low heat for an hour. Stir a few times and scrape of the foam from the top. Continue cooking for further 1 1/2 hours. 

Heat 2 tbsp oil in a large non-stick pan. Once hot, add the cumin seeds and once sputtering and the garam masala. Then add the ginger-garlic paste, turmeric, and tomato purée and cook slowly for 5-10 minutes over medium heat until well cooked, covered if necessary.

Once cooked add the chili powder, the ground coriander and the remaining salt. Cover, as it may splutter, and cook until the mixture thickens into a pulpy sauce and becomes well cooked, about 3 minutes. Add the ghee and stir well to combine. Once at a boil, add the black lentils and kidney beans to the mixture and heat for 4-5 minutes. Add a little water if you find the mixture is too thick, as it will thicken as it boils — Bukkura cooks it for 6 hours in a tandoor! Add the dried fenugreek leaves, and the mixture begins to bubble, cover a cook for 60-80 minutes stirring frequently. 

After about an hour, add the cream and cover and cook for 10 minutes, stirring often. The Dal Makhani Bukhara can be served in small bowls.