Buta Dali Nadia

Name: Buta Dali Nadia
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: odia
Ingredients: 1 cup chana dal (soaked for 1 hour); 0.5 cup fresh coconut (grated); 1 pinch turmeric powder; 0.5 tsp salt; 2 cup water (for cooking dal); 1 tsp ghee; 0.5 tsp cumin seeds; 2 pcs dried red chili; 2 pcs green chili (slit lengthwise); 6 pcs curry leaves; 1 inch ginger (finely grated or julienned); 0.5 tsp sugar; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(42)

TASTE SCORE

7/10

A comforting Odia-style chana dal simmered with fresh coconut and mild spices. The nutty lentils soak up the richness of coconut, creating a mildly spiced, slightly sweet dish that pairs perfectly with plain rice or roti. A true taste of Odisha's temple-inspired cuisine.

PREP

10m

COOK

30m

SERVES

1 KATORI

235 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak and prep the dal.
Wash the chana dal thoroughly under running water. Soak in enough water to cover by 2 inches for 1 hour. Drain.
TIPSoaking helps the dal cook faster and more evenly without turning mushy.
pressure cook · ~15 min
Pressure cook the dal.
1.Add drained chana dal to the pressure cooker with 2 cups water, turmeric powder, sugar, and salt.
2.Close the lid and pressure cook on medium heat for 3-4 whistles until soft but not mushy.
3.Let the pressure release naturally. Open and check — the grains should hold shape.
TIPChana dal should be tender yet separate. If it's undercooked, add a splash of water and simmer for a few minutes.
temper · ~3 min
Make the tempering.
1.Heat ghee in a small pan over medium-low heat.
2.Add cumin seeds and let them sizzle and turn golden.
3.Add dried red chilies, green chilies, and curry leaves — fry until fragrant, about 30 seconds.
4.Add grated ginger and sauté for another 30 seconds until aromatic.
TIPDon't burn the spices — keep the heat medium-low. The ghee should be hot enough to crackle the cumin but not smoke.
mix · ~1 min
Fold in the coconut.
1.Turn off the heat under the tempering pan.
2.Immediately stir the grated coconut into the warm tempering oil, coating it well.
3.Pour the coconut-tempering mixture into the cooked dal and fold gently to combine.
TIPAdding coconut off-heat preserves its fresh sweetness and prevents it from drying out.
simmer · ~3 min
Simmer to meld the flavors.
Place the dal back on low heat and simmer for 2-3 minutes, stirring gently. If it looks too dry, add a splash of warm water — the consistency should be moist but not soupy.
garnish
Garnish with coriander and serve.
Sprinkle chopped coriander leaves on top. Serve warm with steamed rice or roti.

PRO TIPS

What to keep in mind.

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

1
Soak the chana dal for exactly 1 hour — it softens just enough to cook evenly without turning mushy.
2
For the best texture, pressure cook until the dal is tender but still holds its individual grain shape.
3
Add the grated coconut off-heat to retain its fresh sweetness and prevent it from becoming dry or oily.
4
If the dal seems too thick after simmering, add a splash of warm water to loosen it to a moist, spoonable consistency.
5
Use fresh curry leaves — they release a distinct citrusy aroma that defines Odia tempering.
6
Taste and adjust the pinch of sugar — it balances the earthy lentils and mild heat without making the dish sweet.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace ghee with coconut oil or any neutral oil for a fully plant-based version that still complements the coconut flavor.

low oil

Low-oil

Skip the tempering — simply add grated coconut, cumin powder, and a pinch of red chili powder directly to the cooked dal for a lighter yet flavorful dal.

protein boost