Butor Dali
A rustic Bengali black gram dal with a gentle earthy flavor and a touch of sweetness from coconut. It is usually cooked thick, finished with a simple tempering, and served in small portions with rice and a vegetable side.
For 4 servings
- prep · ~10 min
Soak the dal and prepare the coconut.
1.Pick through the urad dal, rinse well, and soak it in plenty of water overnight.2.Drain the soaked dal before cooking.3.Cut the coconut into small thin pieces so they fry evenly. - pressure cook · ~18 min
Cook the dal until soft.
Add the soaked dal, water, salt, and turmeric powder to a pressure cooker. Cook on medium heat for 15 to 18 minutes after the first whistle, until the dal is soft and creamy but still slightly textured.
TIPDo not make it too watery. Butor Dali is usually served a little thick. - temper · ~3 min
Make the tempering.
1.Heat ghee in a small pan over medium heat.2.Add the coconut pieces and fry until light golden.3.Add bay leaf, dried red chili, and cumin seeds.4.Stir for a few seconds until fragrant, then add the grated ginger.TIPKeep the heat moderate so the coconut browns gently and the cumin does not burn. - simmer · ~5 min
Finish the dal.
Pour the tempering into the cooked dal. Add sugar, mix well, and simmer for 4 to 5 minutes so the flavors come together and the dal thickens slightly.
- serve
Serve hot with rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the urad dal overnight; it cooks more evenly and gives the finished dal its creamy, thick body.
- 2After pressure cooking, mash just a spoonful of dal back into the pot if you want a more traditional thick Bengali texture.
- 3Fry the coconut only to light golden, not deep brown, so it stays sweet and nutty instead of tasting bitter.
- 4Add the grated ginger after the whole spices bloom; this keeps its fresh heat noticeable in the final dal.
- 5If the dal looks loose after cooking, simmer uncovered for a few minutes before adding the tempering.
- 6This dal thickens as it sits, so loosen leftovers with a splash of hot water before reheating.
Adapt it for your goals.
Low-ghee
Use less ghee or split it with a neutral oil if you want a lighter finish while keeping the cumin-coconut tempering.
veganVegan
Replace ghee with mustard oil or neutral oil for a plant-based version that still tastes traditional with the coconut and cumin.
no sugarNo-sugar
Skip the sugar if you prefer a plainer savory dal; the coconut will still provide a mild natural sweetness.
stovetopStovetop
Cook the soaked dal in a pot until soft if you do not use a pressure cooker; it takes longer but gives the same homestyle result.
Why this is on our healthy list.
Protein-Rich Lentil Base
Urad dal provides plant protein and makes this simple rice-and-dal meal more filling and satisfying.
Good Source of Fiber
Black gram lentils contribute fiber, which helps give the dish body and supports a hearty, sustaining meal.
Digestive Spice Support
Ginger and cumin are classic aromatics in dal and add warmth and digestive comfort along with flavor.
Frequently asked questions
Yes. Simmer the soaked urad dal in a covered pot until fully soft and creamy, adding extra hot water if needed as it cooks.
