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Dal Bukhara

Dal Bukhara is a very traditional dal made overnight by slow cooking in the Tandoor oven. This is truly a regal dal in as aspects of richness - flavor, taste and visual appeal. The recipe presented here steps away from the traditional black gram dal and makes uses of a mix of robust pulses. Traditional dal Bukhara also has either yogurt or cream or both, this recipe only uses cashew nuts to add to the creaminess, thereby keeping this dal completely vegan. This recipe also cooks using the InstantPot, so instead of hours of slow-cooked dal, we are able to obtain the same (almost!!) taste and consistency in about an hour.
Prep Time30 mins
Cook Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • Instant Pot


  • 2 cups Mixed pulses soaked overnight or soaked for 30 mins in warm water
  • 2 tbsps Oil
  • Coriander or Cilantro leaves garnish

Paste 1 -

  • 1 Shallot
  • 2 inch Ginger
  • 2 pods Garlic
  • 4 Green chillies
  • 2 inch Turmeric root

Paste 2 -

  • 5 Tomatoes
  • 20 Cashewnuts

Dried Spices -

  • 4 Cardamoms
  • 2 sticks Cinnamon
  • 10 black Peppercorns
  • 10 Cloves
  • 2 Bay leaves
  • 1/2 piece Nutmeg
  • 1 tsp Cumin seeds

Seasoning powders -

  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Red chilly powder optional for added spice
  • Salt to taste


  • Start the InstantPot on SAUTE mode
  • Add the cooking oil, add all the dried spices and fry for 1-2 minutes until nice aroma emanates
  • Add the paste 1 and mix, turn off the InstantPot to OFF
  • Add the paste 2 and mix
  • Add the mixed Pulses, salt to taste, 2 cups of water and all the seasoning powders
  • Set the cooking time to 45 minutes on High pressure (Each IP might be different, cooking times may range from 45 mins to 1 hour depending on type of pulses used)¬†
  • Let pressure release naturally after cooking time is complete
  • Garnish with plenty of chopped cilantro leaves¬†