Buta Dali Aloo Kakharu Tarkari – Chana dal with potato and pumpkin curry

8:24 PM

Buta Dali Aloo Kakharu Tarkari – Chana dal cooked with potato and pumpkin is a a very sought after dish in every odia household. This daal is liked by all for it’s amazing taste of spicy lentils blended with sweetness of pumpkin. It is a nutritious and a wholesome dish which goes very well with rice or poori. This daal is prepared with Buta dali or Chana daal or Bengal gram as popularly known as along with bay leaf, potato, pumpkin , ginger and coconut mostly on festive occasions and does not include onion or garlic in it. This simple no onion garlic aromatic daal is easy to make and taste absolutely divine.

This tarkari made out of Bengal gram is quite different from the other lentils prepared in rest of the country. Buta dali or Bengal gram is a little hard compared to other daals which when cooked holds it’s shape better than other lentils.The use of potato and pumpkin in this daal along with the richness of coconut makes the daal creamy and luscious and makes your dining a never to forget affair of odia traditional cuisine.

Now if you want to cook this simple, extremely tasty, authentic odia dish on a week day or specially for Sunday lunch for your family and friends, donot wait too much, go ahead and check this recipe below. This daal goes extremely well with Pooris or rice and serve with a sweet kheer as side dish.I have literally grown up eating this daal prepared every alternative day as we have a tradition of not eating non veg food during 4 days a week. Every time I prepare this daal, it reminds me of home and of childhood.

Cuisine: Odia

Prep time: 30 minutes

Cooking time: 10 minutes

serves:4

Ingredients:

1 cup Buta daal (channa daal)
1 cup pumpkin diced
1 large potato diced
1-inch ginger grated
1 tomato chopped
1 tsp cumin seeds
2 to 3 dry red chillies
1 tsp Roasted cumin and dry red chilli powder(3 teaspoons cumin seeds
8-10 dried red chillies)
1 tsp turmeric powder
1 tsp ghee
2 tbsp grated coconut
1 tsp sugar
Chopped coriander and coconut to garnish
Salt to taste

Let's Learn how to make this recipe:

Dry roast the cumin seeds and red chilies for the cumin chili powder till you get the aroma. Care should be taken not to over roast and burn the seeds.Grind it and store it in an airtight container.

Wash and cut the potatoes in cubes along with the pumpkin and keep aside.

Soak the Buta dali for 30 minutes.Wash Buta Dali and bring to a boil along with potato, pumpkin, salt and turmeric in a pressure cooker up to one whistle. Do not overcook the daal.

Heat ghee in a pan. Add cumin seeds , dry red chiilies and bay leaf .When they start to splutter, add grated ginger and stir for a minute. Add chopped tomatoes and cook till done.

Add the boiled dal to the above masala, grated coconut and simmer for few minutes. Garnish it with cumin and chilli powder and chopped coriander leaves and chopped coconut .