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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.
Prep the Dal
Pressure Cook the Dal
Prepare the Tempering (Chhunka)
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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.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 293.4 calories per serving with 11.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Sauté Aromatics and Coconut
Combine and Simmer
Garnish and Serve
Replace the ghee with an equal amount of coconut oil or any neutral vegetable oil to make the dish fully plant-based.
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.
Substitute the sugar with an equal amount of grated jaggery for a more earthy and traditional sweetness.
Chana dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and coconut provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Spices like ginger, cumin, and asafoetida (hing) are known for their digestive properties, helping to reduce bloating and improve gut health.
Fresh coconut and ghee contribute healthy fats, including medium-chain triglycerides (MCTs), which are a good source of energy.
One serving of Buta Dali Nadia (approximately 1 cup or 220g) contains around 250-280 calories, depending on the amount of ghee used.
Yes, it is a very healthy dish. It's rich in plant-based protein and dietary fiber from the chana dal, contains healthy fats from coconut and ghee, and uses digestive-friendly spices like ginger and asafoetida. It's a balanced and nutritious meal.
Absolutely. You can cook the soaked dal in a heavy-bottomed pot. It will take longer, about 45-60 minutes, for the dal to become tender. Ensure you add enough water and stir occasionally to prevent it from sticking.
This dal pairs beautifully with steamed rice (bhaata), roti, or traditional Odia breads like puri or luchi. It is often served as part of a larger Odia meal (thali).
While fresh coconut provides the best flavor and texture, you can use desiccated coconut in a pinch. If using desiccated coconut, soak it in 2-3 tablespoons of warm water for 10 minutes before adding it to the tempering.