Dal dum pukht is an Indian dish in which lentils are cooked using the dum pukht method. The term is derived from the Persian words dum, meaning to breathe, and pukht, meaning to cook. This dum pukht method dates back to the late 18th and early 19th century and involves the cooking vessels called deghs, which were sealed with dough and topped with hot coals.

As a result, the food cooks evenly in its own juices, both on the top and the bottom. Dal dam pukht is prepared in the same way and consists of toor dal lentils (split pigeon peas) that are cooked in a combination of yogurt, yellow chili peppers, and caramelised garlic.

The dish is cooked until the lentils become tender to the bite and the sauce becomes rich and creamy.