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Dal Bukhara brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse the black lentils and kidney beans, then soak them overnight in plenty of cold water to ensure even cooking and creamy texture.
Drain and transfer the soaked legumes to a large pot. Add 4 cups water and simmer gently, covered, for 1.5 hours until very tender. Skim foam as needed.
In a separate heavy pan, melt 1 tbsp butter over medium heat. Add cumin seeds and let them crackle, then add onions. Sauté until golden brown for a deeper flavor.
Stir in ginger-garlic paste and cook for 2 minutes until aromatic. Add tomatoes, turmeric, chili powder, coriander, and half the salt. Cook over medium-low heat, stirring, until tomatoes break down completely.
Add cooked lentils and beans along with their cooking water. Mix well and let simmer on very low heat for another 1.5 hours, partially covered. Stir often to prevent sticking and encourage a creamy consistency.
Finish by adding remaining salt, garam masala, 1 tbsp butter, and heavy cream. Simmer gently for 10 minutes, adjusting consistency with a splash of hot water if too thick. Serve hot, garnished with fresh cream or cilantro if desired.
