ODIA FOOD

Buta Dali ( channa dal) khakaru ( pumpkin) – Odiya Dal

March 16, 2008
Buta dali khakaru is always loved and cherished. It has the amazing taste of spicy lentils blended with sweet-ness of pumpkin.

Buta dali khakaru is a very sought after dal dish from the Odiya kitchen. This dal is always loved and cherished in my state. Buta dali Khakaru has the most  amazing taste of spicy lentils blended with sweet-ness of pumpkin. It is nutritious and a wholesome dish. It goes very well with rice or puri. This dal always comes in handy with limited pantry staples.

Buta dali khakaru is always loved and cherished. It has the amazing taste of spicy lentils blended with sweet-ness of pumpkin.

HOW TO MAKE BUTA DALI KHAKARU – ODIA FOOD

 

Buta Dali khakaru

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  • 1 cup Buta daal (channa daal)
  • 1 cup pumpkin  diced
  • 1 large potato diced
  • 1-inch ginger grated
  • 1 medium onion finely chopped
  • 1 tomato chopped
  • 1 tsp pancha putona
  • 2 to 3 dry chillies
  • Roasted cumin and dry chilli powder
  • 1 tsp turmeric powder
  • 1 tsp ghee
  • Chopped coriander to garnish
  • Salt to taste

Pressure cook the lentils with turmeric and salt, but don't over cook it.

Heat ghee in a pan. Add panch potona and dry chilis. When they start to splutter, add grated ginger  and chopped onions. Fry the onions till they are translucent.

Add chopped tomatoes and cook till done. Now add chopped potatoes. Cover and cook till they are half done, now add pumpkin. Cook till they are done but not mushy.

Add the boiled dal to the above masala  and simmer for few minutes. Garnish it with Jeera lanka powder and chopped coriander leaves. Serve it with Puri or Rice.

 

HOW TO MAKE JEERA LANKA POWDER

Roasted Cumin and dry chilli powder
4 tbsp Cumin seeds
8 to 10 dry red whole chilies
Dry roast the above in a griddle. Roast till u get the aroma. Care should be taken not to over roast and burn the seeds. Grind it and store it in an airtight container. This powder is ideal for many Odia dishes. Dalma is one of them

 

 

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Buta dali khakaru is always loved and cherished. It has the amazing taste of spicy lentils blended with sweet-ness of pumpkin.

4 Comments

Hi, I am a stylist and photographer, a serious cake and dessert enthusiast, a loving wife and mother – with endless passion for baking, parenting and leading a healthy lifestyle . I was raised in Odisha, India and currently living in Sydney with a foodie husband and two adorable boys. I truely believe in living the life with mojo and following your inner call. This blog is filled with every day recipes to divine desserts and some traditional fare that I throughly cherish. Thanks for stopping by. I hope you enjoy this blog and find something that catches your eyes and taste buds.

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4 Comments

  • Reply Saswati March 16, 2008 at 4:20 pm

    ummmm…feeling nostalgic and craving for the dali.my mom makes this mostly for dinner if she is not ina mood to cook veggies.gr8 blog shibani.

  • Reply bee March 17, 2008 at 3:30 am

    what a wonderful dish!! thanks for the recipe.

  • Reply Manasi March 17, 2008 at 4:26 am

    This is wonderful! Thanx!

  • Reply Amardeep May 18, 2016 at 3:46 am

    Feeling really nostalgic and home sick after seeing snaps of "Raja Rani" temple and "Bhaskareswara Temple". My home is nearby.

    Lovely recipies and really inspiring. Will definitely try.

    • Leave a Reply

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