odiaEasyvegetariansoy free
Biri Dali
POPULARITY
0.0/5
TASTE SCORE
7/10
A comforting and protein-rich lentil dish from Odisha, made with black gram lentils. This creamy dal is uniquely flavored with ginger and fresh coconut, making it a staple in every Odia household.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
259
259
CALORIES · 1 CUP
Protein13g · 20%
Carbs31g · 48%
Fat10g · 35%
Fiber10g
Sodium605mg
Potassium548mg
Phosphorus200mg
INSTRUCTIONS
5 steps. 20 minutes total.
5 STEPS
- 1
Step 1
- a.Prepare the dal
- b.Rinse the biri dali (urad dal) thoroughly under running water until the water runs clear.
- c.Soak the dal in 2 cups of fresh water for at least 30 minutes. Drain the water after soaking.
- 2
Step 2
- a.Pressure cook the dal
- b.In a pressure cooker, add the soaked and drained dal, 3 cups of fresh water, crushed ginger, turmeric powder, and salt.
- c.Mix well. Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 12-15 minutes).
- d.Let the pressure release naturally before opening the cooker.
- 3
Step 3
- a.Add coconut and simmer
- b.Open the cooker and gently mash the dal with the back of a ladle to get a creamy consistency. The dal should be thick.
- c.Add the grated fresh coconut and mix well.
- d.Place the cooker back on low heat and let the dal simmer for 2-3 minutes for the flavors to meld. Turn off the heat.
- 4
Step 4
- a.Make the tempering (Chhunka)
- b.Heat ghee in a small pan or tadka pan over medium heat.
- c.Once hot, add the pancha phutana and let the seeds crackle, which should take about 30 seconds.
- d.Add the broken dried red chillies, curry leaves, and hing. Sauté for another 30 seconds until the chillies darken slightly and the curry leaves are crisp.
- 5
Step 5
- a.Combine and serve
- b.Immediately pour the hot tempering over the cooked dal.
- c.Mix well to combine. Cover and let it rest for 5 minutes to allow the flavors to infuse.
- d.Serve hot with steamed rice.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal is crucial for a soft, creamy texture and faster cooking.
- 2Biri Dali is traditionally thick. If you prefer a thinner consistency, add a little hot water after pressure cooking.
- 3Don't skip the fresh coconut; it adds a unique sweetness and texture that defines this dish.
- 4Ensure the pancha phutana splutters well in the ghee to release its full aroma.
- 5For a richer flavor, use homemade ghee for the tempering.
RECIPE VARIATIONS
Adapt it for your goals.
vegan
Vegan
Replace the ghee with coconut oil or any neutral vegetable oil for the tempering.
jainJain
Omit the ginger. You can add a small piece of chopped raw banana while pressure cooking for a different flavor profile.
spicySpicy
Add 1-2 slit green chillies along with the ginger while pressure cooking the dal for a bit of heat.
quickQuick
If you are short on time, you can skip soaking the dal, but you will need to pressure cook it for an additional 2-3 whistles.
PAIRS WELL WITH
