Buta Dali
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
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare and Pressure Cook the Dal
- b.Rinse the chana dal thoroughly under running water. Soak it in ample water for at least 2-4 hours.
- c.Drain the soaked dal completely. Transfer it to a pressure cooker.
- d.Add 3 cups of fresh water, turmeric powder, salt, bay leaf, cinnamon stick, crushed green cardamom pods, cloves, and grated ginger.
- e.Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, or for about 15-20 minutes.
- f.Turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly cooked yet holds its shape.
- 2
Step 2
- a.Add Coconut and Sweetener
- b.Once the pressure has fully released, carefully open the cooker.
- c.Add the grated fresh coconut and grated jaggery to the cooked dal.
- d.Stir gently to combine. Place the cooker back on the stove (without the lid) and let it simmer on low heat for 5-7 minutes. This allows the flavors to meld and the dal to thicken slightly.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.While the dal is simmering, heat ghee in a small tadka pan over medium heat.
- c.Once the ghee is hot, add the mustard seeds. Wait for them to splutter and pop completely.
- d.Add the cumin seeds, broken dried red chilies, and asafoetida. Sauté for 30-40 seconds until the chilies darken slightly and the spices become aromatic. Be careful not to burn them.
- 4
Step 4
- a.Combine and Serve
- b.Immediately and carefully pour the hot tempering over the simmering dal. It will sizzle, so stand back.
- c.Stir well to incorporate the tempering throughout the dal.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- e.Serve hot with Odia specialties like luchi (puri), kanika (sweet pulao), or plain steamed rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal is crucial for even cooking and a softer texture. Do not skip this step.
- 2For the best texture, the dal should be cooked until soft but each lentil should still be distinct and not mushy.
- 3The sweetness from jaggery is a key characteristic of this dish. Adjust the amount based on your preference.
- 4The dal thickens as it cools. Add a splash of hot water to adjust the consistency if needed before reheating.
Adapt it for your goals.
Add Vegetables
You can add small cubes of pumpkin or raw banana along with the dal in the pressure cooker for added nutrition and flavor.
Vegan VersionVegan Version
To make this recipe vegan, simply replace the ghee with coconut oil or another neutral vegetable oil for the tempering.
Spicier VersionSpicier Version
For a bit more heat, add one or two slit green chilies along with the ginger when pressure cooking the dal.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
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.
Provides Sustained Energy
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.
Frequently asked questions
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.