Name: Odia Buta Dali
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Bengal Gram, chana dal, soaked; 1½ cup Water, for pressure cooking; ¼ tsp Ground Turmeric, divided; ½ tsp Salt, to taste; ¾ tbsp Ghee, for tempering; ½ tsp Panch Phoran, traditional five-spice blend; 1 Dried Red Chili Peppers, broken; ½ inch Ginger, finely grated; ½ tsp Roasted Cumin Powder, for garnish/flavoring; ½ tbsp Coriander Leaves, chopped

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Easy
Spice: Low

Add to your week

Method

Add the soaked chana dal, water, salt and turmeric to a pressure cooker. Cook on medium heat for 4-5 whistles, until the grains are tender but still hold their shape.
Mash a small portion of the lentils with the back of a ladle to thicken the gravy, leaving most grains whole.
In a smaller pan, heat the ghee until it shimmers. Add the panch phoran and let it crackle.
Follow with the broken dry red chillies and finely grated ginger. Sauté rapidly to toast the ginger without burning.
Pour the seasoned ghee over the lentils and stir gently.
Finish with roasted cumin powder and fresh coriander just before serving.

How to tell it's done

The dal should be moderately thick, with distinct tender chana dal grains.

Nutrition

Per serving, from 2 servings.

239kcal

Where the calories come from

Protein10.5 g17%
Carbohydrate32.8 g54%
Fat8 g29%

Sugars: 5.5 g
Saturated fat: 3.2 g
Fibre: 6.4 g
Sodium: 599 mg
Calcium: 53 mg
Iron: 2.8 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Add roasted cumin powder only after cooking; it gives buta dali its warm Odia finish and can taste dull if boiled.

What to serve it with

Serve with plain basmati rice, Odia santula and a wedge of lime or lemon.

Common mistakes

The chana dal turns mushy instead of grainy.: Soak it first, pressure cook only until tender, and mash just a small portion to thicken the gravy.

Storing and reheating

Refrigerate buta dali in a covered container for up to 3 days. Reheat until hot with a splash of water; freeze for up to 2 months and add roasted cumin after reheating.

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