Buta Dali Tarkari
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
6 steps. 40 minutes total.
- 1
Step 1
- a.Pressure Cook the Dal
- b.Drain the soaked chana dal. In a pressure cooker, combine the dal, 2.5 cups of water, 0.25 tsp of the turmeric powder, and 0.5 tsp of the salt.
- c.Secure the lid and pressure cook on medium heat for 4-5 whistles, or about 15 minutes, until the dal is soft but still holds its shape.
- d.Allow the pressure to release naturally before opening the cooker. Set aside.
- 2
Step 2
- a.Prepare the Coconut Masala Paste
- b.In a grinder or blender, add the grated coconut, ginger, garlic cloves, and green chilies.
- c.Add 2-3 tablespoons of water and grind to a smooth, thick paste. Set aside.
- 3
Step 3
- a.Prepare the Tadka and Sauté Aromatics
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cumin seeds, bay leaf, and dry red chilies. Sauté for 30 seconds until the seeds splutter and become fragrant.
- d.Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
- 4
Step 4
- a.Cook the Masala Paste and Spices
- b.Add the prepared coconut masala paste to the pan. Cook for 5-7 minutes, stirring frequently, until the raw smell disappears and oil begins to separate from the masala.
- c.Add the remaining 0.25 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices are aromatic.
- 5
Step 5
- a.Combine and Simmer the Curry
- b.Pour in the tomato puree and cook for 4-5 minutes, until the mixture thickens and oil surfaces again.
- c.Add the cooked chana dal along with its cooking liquid to the pan. Mix everything gently.
- d.Stir in the remaining 0.75 tsp salt and the grated jaggery (if using). Add up to 1.5 cups of hot water to achieve your desired gravy consistency.
- e.Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes to allow the flavors to meld together.
- 6
Step 6
- a.Finish and Garnish
- b.Turn off the heat and stir in the garam masala powder.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for 5 minutes before serving hot with steamed rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal for at least 4-6 hours or overnight is crucial for it to cook evenly and have a soft, digestible texture.
- 2Do not overcook the dal in the pressure cooker. It should be soft enough to be mashed easily but still retain its shape for the best texture.
- 3The key to the authentic Odia flavor is frying the coconut-ginger-garlic paste until it becomes fragrant and you see oil separating from the sides of the pan.
- 4A small piece of jaggery (guda) is traditional and beautifully balances the spicy and savory notes of the curry. Don't skip it if you can find it.
- 5For a richer flavor, use ghee instead of oil for the tempering.
Adapt it for your goals.
Add Vegetables
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.
Creamier TextureCreamier Texture
For a richer, creamier gravy, you can add a tablespoon of cashew paste along with the coconut paste during the grinding step.
Different LentilsDifferent Lentils
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
The high fiber content from the dal aids in digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
Anti-inflammatory Spices
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.
Provides Sustained Energy
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.
Frequently asked questions
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.