Name: Buta Dali Aloo Kakharu Tarkari – Chana Dal With Potato And Pumpkin Curry recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup Buta daal (channa daal); 1 large potato diced; 1 tomato chopped; 2 to 3 dry red chillies; 1 tsp turmeric powder; 2 tbsp grated coconut; Chopped coriander and coconut to garnish; Salt to taste; 1 tsp sugar; 1 tsp ghee; 1 cup pumpkin diced; 1 tsp Roasted cumin powder; Dry red chilli powder (3 teaspoons cumin seeds 8-10 dried red chillies); 1 tsp cumin seeds; 1-inch ginger grated

ABOUT Buta Dali Aloo Kakharu Tarkari – Chana Dal With Potato And Pumpkin Curry RECIPE

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 tastes absolutely divine.

Ingredients Serving: 4

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

Instructions

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.
Serve it with Puri or Rice. The consistency of the dish is a personal preference. So add water accordingly and enjoy.

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