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Buta Dali

Name: Buta Dali
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: odia
Ingredients: 1 cup chana dal (soaked for 30 minutes, drained); 3 cup water (for pressure cooking the dal); 1 tsp ghee (for tempering); 1 tsp panch phoron; 2 pcs dried red chili (broken into half); 1 tsp ginger (grated); 1 pinch turmeric powder; 0.5 tsp salt; 1 tsp sugar; 0.5 tsp cumin seeds (roasted and ground); 2 tbsp fresh coconut (grated); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(73)

TASTE SCORE

8/10

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.

PREP

10m

COOK

30m

SERVES

1 KATORI

219 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking chana dal for 30 minutes reduces cooking time and ensures a creamy texture.
2
Roast cumin seeds just until fragrant; burnt cumin will make the dal bitter.
3
Mash the dal lightly against the cooker wall to release starch and thicken naturally.
4
Pour the sizzling tempering over the dal immediately for maximum aroma infusion.
5
Add a splash of hot water if the dal thickens too much after mashing.
6
Fresh grated coconut adds authentic sweetness; do not substitute dried coconut here.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

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 oil

Low-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 protein