Buta Dali
A beloved Odia-style chana dal simmered with roasted cumin, ginger, and coconut. Lightly tempered with ghee and panch phoron, this mildly sweet dal delivers creamy comfort with every spoonful. Serve it with steamed rice for a soulful meal that feels like home.
For 4 servings
- prep
Soak and prep the chana dal.
Wash 1 cup chana dal in 2-3 changes of water until the water runs clear. Soak the dal in enough water to cover it for 30 minutes. Drain before cooking.
TIPSoaking helps the dal cook faster and gives it a creamier texture. - roast · ~2 min
Roast and grind the cumin.
In a small dry pan, roast 0.5 teaspoon cumin seeds over low heat until fragrant and slightly darker in colour. Remove from heat, let cool, and grind to a fine powder using a mortar and pestle.
TIPRoast just until the aroma releases — burnt cumin turns bitter quickly. - pressure cook · ~20 min
Pressure cook the dal with turmeric.
1.Place drained chana dal, 3 cups water, turmeric powder, and salt into the pressure cooker.2.Close lid and cook on medium heat for 3 whistles.3.Reduce heat to low and cook for another 5 minutes.4.Turn off heat and let the pressure release naturally. - mix · ~2 min
Mash and sweeten the dal.
Open the pressure cooker. Stir the dal well with a ladle; mash lightly to get a creamy consistency but leave some whole grains for texture. Mix in the sugar and roasted cumin powder. Add a splash of hot water if the dal looks too thick.
TIPMashing some of the dal against the side of the cooker releases starch and thickens it naturally. - temper · ~3 min
Make the ghee tempering.
1.Heat 1 teaspoon ghee in a small pan over medium-low heat.2.Add panch phoron and let the seeds crackle and pop.3.Toss in broken dried red chilies and grated ginger. Sauté until the ginger turns aromatic, about 30 seconds.TIPPour the tempering into the dal immediately while it's still sizzling — the aroma infuses better. - simmer · ~4 min
Combine and simmer.
Pour the sizzling tempering over the cooked dal. Bring the dal to a gentle simmer on low heat for 3 to 4 minutes so the flavours meld together. Stir once gently.
- garnish
Finish with fresh coconut and coriander.
Transfer the Buta Dali to a serving bowl. Sprinkle grated fresh coconut and chopped coriander leaves on top. Serve hot with steamed rice.
TIPFresh coconut adds a subtle sweetness and authentic Odia touch — don't skip it.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chana dal for 30 minutes reduces cooking time and ensures a creamy texture.
- 2Roast cumin seeds just until fragrant; burnt cumin will make the dal bitter.
- 3Mash the dal lightly against the cooker wall to release starch and thicken naturally.
- 4Pour the sizzling tempering over the dal immediately for maximum aroma infusion.
- 5Add a splash of hot water if the dal thickens too much after mashing.
- 6Fresh grated coconut adds authentic sweetness; do not substitute dried coconut here.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or mustard oil for the tempering to keep the dish fully plant-based while retaining an authentic Odia flavor.
low oilLow-oil
Skip the ghee tempering entirely and instead stir in a pinch of asafoetida (hing) and roasted cumin powder directly into the dal for a lighter version with no added fat.
high proteinHigh-protein
Add 1/2 cup of cubed paneer or boiled moong dal after mashing for extra protein while keeping the creamy texture intact.
jainJain
Omit ginger and garlic; use a pinch of asafoetida in the tempering and substitute sugar with jaggery to stay within Jain dietary restrictions.
Why this is on our healthy list.
Rich in Plant Protein
Chana dal is packed with protein and fiber, making this dish a satisfying and energy-sustaining meal for vegetarians.
Supports Digestion
Ginger, cumin, and panch phoron seeds aid digestion and help reduce bloating, especially after a heavy meal.
Low in Fat
With just 1 teaspoon of ghee for the entire batch, this dal is a low-fat comfort food that still delivers rich flavor.
Good Source of Iron
Chana dal provides a steady supply of non-heme iron, and the vitamin C from coriander garnish helps improve its absorption.
Frequently asked questions
Yes, simmer the soaked dal in 4-5 cups of water in a pot for 45-50 minutes until soft, then mash and proceed.
