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A classic Bengali lentil dish made with chana dal, coconut, and a hint of sweetness. This rich and fragrant dal is a festive favorite, perfect with luchi or steamed rice.
For 4 servings
Prepare the Dal
Pressure Cook the Dal
Prepare the Tempering (Tadka)
A classic Bengali lentil dish made with chana dal, coconut, and a hint of sweetness. This rich and fragrant dal is a festive favorite, perfect with luchi or steamed rice.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 279.23 calories per serving with 10.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Combine and Simmer
Garnish and Serve
To make this recipe vegan, simply replace the ghee with coconut oil or any neutral vegetable oil. The flavor profile will be slightly different but still delicious.
For a spicier version, increase the number of green chilies or add a pinch of red chili powder along with the turmeric.
You can add 1/2 cup of diced carrots or bottle gourd (lauki) to the pressure cooker along with the dal for added nutrition and texture.
For a creamier dal, mash a larger portion of the cooked lentils before adding the tempering.
Chana dal is an excellent source of protein, which is crucial for muscle building, tissue repair, and overall body function, making it a great choice for vegetarians and vegans.
The high fiber content in lentils promotes digestive health, helps prevent constipation, and contributes to a feeling of fullness, which can aid in weight management.
This dal is rich in potassium and magnesium and low in sodium. The fiber helps in managing cholesterol levels, contributing to better cardiovascular health.
The complex carbohydrates in chana dal are digested slowly, providing a steady release of energy and helping to stabilize blood sugar levels.
One serving of Bootor Dail (approximately 1 cup or 235g) contains around 270-300 calories, depending on the amount of ghee and sugar used.
Yes, Bootor Dail is a very healthy dish. It is an excellent source of plant-based protein and dietary fiber from chana dal, which aids in digestion and keeps you full. It is also rich in essential minerals like iron and magnesium.
Absolutely. You can cook the soaked dal in a heavy-bottomed pot on the stovetop. It will take longer, approximately 45-60 minutes, for the dal to become tender. Ensure you add enough water and stir occasionally.
The distinct Bengali character of Bootor Dail comes from the unique combination of fried coconut pieces, the subtle sweetness from sugar balancing the savory spices, and the fragrant tempering of ginger and whole spices, typically made without onion or garlic.
You can store leftover Bootor Dail in an airtight container in the refrigerator for up to 3-4 days. The dal tends to thicken upon cooling; you may need to add a little hot water while reheating.
Yes, it's very easy to make this dal vegan. Simply substitute the ghee with an equal amount of coconut oil or a neutral vegetable oil for the tempering.
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