Butor Dali
A classic Bengali lentil dish made with chana dal, fragrant spices, and a hint of sweetness. Often enriched with coconut pieces, it's a festive favorite, perfect with luchis or steamed rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dal
- b.Rinse the chana dal thoroughly under running water until the water runs clear.
- c.Soak the dal in ample water for at least 2-3 hours. This step is crucial for even cooking.
- d.After soaking, drain the water completely.
- 2
Step 2
- a.Pressure Cook the Dal
- b.Transfer the soaked and drained dal to a pressure cooker.
- c.Add 3 cups of fresh water, turmeric powder, and salt.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes.
- e.Turn off the heat and allow the pressure to release naturally. The dal should be soft and cooked through, but the grains must hold their shape and not turn mushy.
- 3
Step 3
- a.Prepare the Tempering (Phoron)
- b.While the pressure releases, heat ghee in a separate pan (kadai) over medium heat.
- c.Add the bay leaf and dried red chilies, and sauté for 30 seconds until fragrant.
- d.Add the cumin seeds and let them splutter.
- e.Add the hing and ginger paste, and sauté for another 30 seconds until the raw smell of ginger disappears.
- f.Add the coconut pieces and fry for 2-3 minutes, stirring frequently, until they turn a beautiful golden brown.
- g.If using, add the raisins and fry for just 30 seconds until they plump up.
- 4
Step 4
- a.Combine and Simmer
- b.Once the pressure has released, open the pressure cooker.
- c.Carefully pour the hot tempering mixture into the cooked dal. Stir gently to combine.
- d.Add the sugar and slit green chilies.
- e.Place the cooker back on the stove (without the lid) and let the dal simmer on low heat for 5-7 minutes. This allows the flavors to meld together and the dal to thicken slightly.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat and stir in the garam masala powder.
- c.Let the dal rest for 5-10 minutes before serving. The flavors will deepen as it rests.
- d.Serve hot with luchi, porota (paratha), or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal is crucial for even cooking and achieving a softer texture.
- 2Do not overcook the dal; the lentils should be cooked through but retain their individual shape.
- 3Frying the coconut pieces in ghee until golden is key to the authentic nutty flavor and aroma of this dish.
- 4Adjust the sugar and salt to achieve the perfect Bengali sweet and savory (mishti-nonta) balance.
- 5For the most authentic flavor, do not substitute the ghee. It is essential for the characteristic taste of Butor Dali.
Adapt it for your goals.
Vegan Version
Replace ghee with coconut oil or another neutral vegetable oil. The flavor profile will change slightly but it will still be delicious.
No Onion/Garlic VersionNo Onion/Garlic Version
This recipe is naturally free of onion and garlic, making it suitable for sattvic diets or festive meals where these ingredients are often avoided.
Instant Pot VersionInstant Pot Version
Use the 'Sauté' mode to prepare the tempering. Then add the soaked dal, water, salt, and turmeric. Secure the lid and pressure cook on 'Bean/Chili' mode for 12-15 minutes. Allow for a natural pressure release. Finish by adding sugar and garam masala, and simmering for a few minutes on 'Sauté' mode.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making it a great choice for vegetarians and vegans.
High in Dietary Fiber
The high fiber content aids in digestion, prevents constipation, promotes a feeling of fullness, and helps in regulating blood sugar levels.
Energy Booster
As a complex carbohydrate, chana dal provides a sustained release of energy, keeping you active and energized for longer periods without causing sharp spikes in blood sugar.
Good for Heart Health
Being low in fat and rich in fiber and potassium, this dal supports cardiovascular health by helping to manage cholesterol and blood pressure levels.
Frequently asked questions
Butor Dali is the Bengali name for Chana Dal (split Bengal gram). This recipe is for the classic Bengali dish also known as Cholar Dal, which is characterized by its sweet and savory flavor profile and the addition of coconut.