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A comforting and flavorful Odia curry made with chana dal and a fragrant coconut-spice paste. This wholesome dish is a staple in Odia households, perfect with steamed rice or soft rotis. It's rich, aromatic, and deeply satisfying.
For 4 servings
Pressure Cook the Dal
Prepare the Coconut Masala Paste
Prepare the Tadka and Sauté Aromatics
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A comforting and flavorful Odia curry made with chana dal and a fragrant coconut-spice paste. This wholesome dish is a staple in Odia households, perfect with steamed rice or soft rotis. It's rich, aromatic, and deeply satisfying.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 362.98 calories per serving with 12.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala Paste and Spices
Combine and Simmer the Curry
Finish and Garnish
Enhance the curry by adding diced vegetables like potatoes, carrots, or pumpkin along with the dal in the pressure cooker for a more wholesome meal.
For a richer, creamier gravy, you can add a tablespoon of cashew paste along with the coconut paste during the grinding step.
While traditionally made with chana dal, you can experiment with toor dal (arhar dal) or a mix of dals for a different texture and flavor profile.
Chana dal is a powerhouse of protein, which is essential for muscle repair, growth, and overall body function, making this dish an excellent choice for vegetarians and vegans.
The high fiber content from the dal aids in digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
Spices like turmeric, ginger, and garlic are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress and support overall wellness.
As a complex carbohydrate, chana dal provides a slow and steady release of energy, keeping you feeling full and energized for longer periods without causing sharp spikes in blood sugar.
Yes, it's a very healthy dish. Chana dal is an excellent source of plant-based protein, fiber, and essential minerals. The spices offer anti-inflammatory benefits, and using ghee in moderation provides healthy fats. It's a balanced and nutritious meal.
A single serving of approximately 1 cup (280g) contains around 350-400 calories, primarily depending on the amount of ghee and coconut used in the preparation.
Absolutely. You can cook the soaked chana dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, until the dal is tender. Ensure you add enough water to prevent it from drying out.
It pairs wonderfully with steamed rice (bhaata), rotis, or traditional Odia breads like puri or luchi. A simple side salad or a vegetable stir-fry (bhaja) complements it perfectly.
Yes, it's very easy to make this vegan. Simply replace the ghee with a neutral vegetable oil like sunflower oil or coconut oil. The rest of the ingredients are already plant-based.
You can store leftover Buta Dali Tarkari in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.