Buta Dali Nadia
A comforting and flavorful Odia lentil curry made with chana dal and fresh coconut. This simple, no-onion-garlic recipe is a staple in Odia households, perfect with rice or roti.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prep the Dal
- b.Rinse the chana dal under cold water until the water runs clear.
- c.Soak it in ample water for at least 2-3 hours, or up to 4 hours. This step is crucial for even cooking.
- d.Drain the soaking water completely before cooking.
- 2
Step 2
- a.Pressure Cook the Dal
- b.In a pressure cooker, combine the drained dal, 3 cups of fresh water, turmeric powder, and 1/2 teaspoon of salt.
- c.Secure the lid and cook on medium-high heat. After the first whistle, reduce the heat to low and cook for 10-12 minutes (or about 3-4 more whistles).
- d.Turn off the heat and let the pressure release naturally. The dal should be cooked through and soft, but the grains should still hold their shape.
- 3
Step 3
- a.Prepare the Tempering (Chhunka)
- b.While the pressure releases, heat ghee in a separate pan (kadai) over medium heat.
- c.Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
- d.Immediately add the cumin seeds, bay leaf, and broken dry red chilies. Sauté for another 30 seconds until fragrant.
- 4
Step 4
- a.Sauté Aromatics and Coconut
- b.Add the asafoetida and grated ginger to the pan. Sauté for a minute until the raw smell of ginger disappears.
- c.Add the slit green chilies and the fresh coconut. Sauté for 2-3 minutes until the coconut is lightly golden and aromatic.
- 5
Step 5
- a.Combine and Simmer
- b.Carefully open the pressure cooker. Pour the cooked dal into the pan with the tempering.
- c.Add the remaining 1/2 teaspoon of salt, sugar, and the optional garam masala. Stir gently to combine.
- d.Bring the dal to a gentle simmer and cook on low heat for 5-7 minutes, allowing the flavors to meld. If the dal is too thick, add a splash of hot water to reach your desired consistency.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Let it rest for 5 minutes before serving. Serve hot with steamed rice, roti, or puri.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal is non-negotiable for a good texture. Do not skip this step.
- 2For the most authentic flavor, use freshly grated coconut. Frozen grated coconut is a good alternative.
- 3The small amount of sugar is characteristic of Odia cuisine; it enhances the savory notes without making the dish sweet.
- 4Do not overcook the dal. It should be soft enough to be mashed easily but should retain its shape for the best mouthfeel.
- 5For a richer flavor, you can add a few broken cashews along with the coconut during the tempering stage.
Adapt it for your goals.
Vegan Version
Replace the ghee with an equal amount of coconut oil or any neutral vegetable oil to make the dish fully plant-based.
Add VegetablesAdd Vegetables
Add 1/2 cup of diced pumpkin or raw banana (kancha kadali) to the pressure cooker along with the dal for added nutrition and texture.
Sweeter NoteSweeter Note
Substitute the sugar with an equal amount of grated jaggery for a more earthy and traditional sweetness.
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 combination of lentils and coconut provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Aids Digestion
Spices like ginger, cumin, and asafoetida (hing) are known for their digestive properties, helping to reduce bloating and improve gut health.
Provides Healthy Fats
Fresh coconut and ghee contribute healthy fats, including medium-chain triglycerides (MCTs), which are a good source of energy.
Frequently asked questions
One serving of Buta Dali Nadia (approximately 1 cup or 220g) contains around 250-280 calories, depending on the amount of ghee used.