Recipe
Dal Bukhara
Dal Bukhara cooks like a weeknight: lighter, direct, and ready for the table.
Start with lentils (see reel type) and onion.
From the first sizzle to the bowl, about 45 minutes.
Ingredients
- 1 cup lentils (see reel type)
- 1–2 onion
- 2 medium or 1 cup tomato or passata
- 1–2 tbsp ginger-garlic
- spices (turmeric, cumin, garam masala), to taste
- 2 tbsp oil or ghee
Steps
- Rinse lentils until water runs clear; soak 20 min if you have time.
- Heat oil in a pot; add cumin seeds, then onion and ginger-garlic until soft.
- Stir in turmeric and tomatoes; cook until the masala looks thick, 5–6 min.
- Add lentils plus water (check bag ratio); simmer partially covered until soft.
- Mash a spoonful for creaminess; finish with garam masala, butter, or cream if using.
- Taste for salt and serve with rice or roti.
The reel
Tips
- Salt the lentils near the end so they soften all the way.
- Pour the hot tadka on at the end, while it still sizzles.
- Too thick? A splash of hot water. Too thin? Simmer it uncovered for a few minutes.
Questions
How long does it take?
Dal Bukhara takes about 45 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Dal Bukhara isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No lentils (see reel type)? Bulk or bagged — Loblaws / Indian store stands in at the same amount. The dish still tastes like Dal Bukhara.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
Get the appAllergy check: these recipes come from creator reels, and ingredient lists don't always catch everything. Read the reel and the labels if someone at the table has an allergy.