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A classic Odia lentil dish where chana dal is cooked with coconut and whole spices, then tempered to perfection. It has a unique sweet and savory flavor that pairs wonderfully with puris or rice.
For 4 servings
Prepare and Pressure Cook the Dal
Add Coconut and Sweetener
A classic Odia lentil dish where chana dal is cooked with coconut and whole spices, then tempered to perfection. It has a unique sweet and savory flavor that pairs wonderfully with puris or rice.
This odia recipe takes 50 minutes to prepare and yields 4 servings. At 426.9 calories per serving with 13.63g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Prepare the Tempering (Tadka)
Combine and Serve
You can add small cubes of pumpkin or raw banana along with the dal in the pressure cooker for added nutrition and flavor.
To make this recipe vegan, simply replace the ghee with coconut oil or another neutral vegetable oil for the tempering.
For a bit more heat, add one or two slit green chilies along with the ginger when pressure cooking the dal.
Chana dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content from the lentils promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
As a complex carbohydrate, chana dal provides a slow and steady release of energy, making it a great meal to keep you energized for longer periods.
Yes, Buta Dali is very healthy. It's rich in plant-based protein and dietary fiber from chana dal, which aids in digestion and provides sustained energy. The use of whole spices and ghee also offers various health benefits.
One serving of Buta Dali (approximately 1 cup or 220g) contains around 300-350 calories, depending on the amount of ghee and jaggery used.
Yes, you can. Cook the soaked dal in a heavy-bottomed pot with a lid. It will take significantly longer, about 60-90 minutes, for the dal to become tender. You may need to add more water during the cooking process.
If fresh coconut is unavailable, you can use unsweetened desiccated coconut. Soak it in 2-3 tablespoons of warm water for 10 minutes before adding it to the dal to rehydrate it.
Buta Dali can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly before serving.
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