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A classic Odia lentil dish made with chana dal, coconut, and a hint of sweetness. This comforting and flavorful dal is a staple in Odia cuisine, perfect with rice or puris.
Pressure Cook the Dal
Prepare the Tempering (Chhunka)
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A classic Odia lentil dish made with chana dal, coconut, and a hint of sweetness. This comforting and flavorful dal is a staple in Odia cuisine, perfect with rice or puris.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 287.18 calories per serving with 11.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Add 1-2 slit green chilies along with the ginger in the tempering for an extra kick of heat.
Substitute sugar with an equal amount of powdered jaggery for a more earthy and traditional sweetness.
For a slightly creamier dal, lightly mash about 1/4 of the cooked dal with the back of a spoon before adding the tempering.
This recipe is naturally Satvik (without onion and garlic), making it suitable for festive occasions and offerings.
Chana dal is a fantastic source of protein, essential for muscle repair, growth, and overall body function, making this dish a great choice for vegetarians and vegans.
The high fiber content from the lentils aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can help with weight management.
Ingredients like ginger and hing (asafoetida) are well-known in Ayurveda for their digestive properties, helping to reduce bloating and improve gut health.
Ghee and coconut are sources of healthy fats, including medium-chain triglycerides (MCTs), which provide energy and support brain health.
Bootor Dali is a traditional and beloved lentil dish from the Indian state of Odisha. It's made with chana dal (split chickpeas), flavored with a unique tempering of panch phoron, ginger, and fried coconut, and has a characteristic sweet and savory taste.
Yes, it is quite healthy. Chana dal is an excellent source of plant-based protein and dietary fiber, which aids digestion and promotes satiety. Ghee provides healthy fats. However, it contains sugar, so it should be consumed in moderation, especially by those monitoring their sugar intake.
One serving of Bootor Dali (approximately 1 cup or 220g) contains around 280-300 calories, depending on the amount of ghee and sugar used.
Absolutely. You can cook the soaked dal in a heavy-bottomed pot on the stovetop. It will take longer, about 45-60 minutes, for the dal to become tender. Ensure you add enough water and stir occasionally.
This can happen if the dal is old or if it wasn't soaked for long enough. Soaking for at least 2-4 hours is crucial. If it's still hard, add a little more water and pressure cook for another 1-2 whistles.
Leftover Bootor Dali can be stored in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling; you may need to add a splash of hot water while reheating.