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Buter daal/cholar daal bhuna

Booter Daal Bhuna is a flavorful Bengali dish made from yellow split peas (booter daal), slow-cooked and dry-fried with aromatic spices. This dish is rich in texture and taste, featuring caramelized onions, ginger, garlic, and a blend of traditional spices like turmeric, cumin, and garam masala.
It's perfect with luchi, porota, ruti or even some steamed rice!
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Cook Time 40 minutes
Servings: 4 serves
Course: Breakfast, brunch, lunch
Cuisine: bangladeshi, Bengali
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups yellow split peas
  • 1 tsp mustard seeds optional
  • 1/2 cup onion sliced
  • 1 cup chopped tomatoes
  • 1/2 cup chopped coriander
  • 1/2 tsp turmaric
  • 1 tsp chili powder
  • 1/2 tsp bhaja gorom moshla or garam masala
  • 1/2 tsp salt pr to taste
  • 1 cinnemon
  • 1 bay leaf
  • 2 chopped green chilies
  • 1 tsp ginger garlic paste

Equipment

  • 1 pressure cooker optional
  • 1 pot to cook/boil the lentil
  • 1 pan for tadka

Method
 

  1. Soak 2 cups of lentils overnight.
  2. pressure cook them/or cook them with salt, turmeric, bay leaf, and cinnamon until softened.
  3. In the meantime in a pan add some oil, and fry onion until brown. add ginger garlic paste, and tomatoes and cook for 4 minutes.
  4. add chili turmeric and other spices and cook for another 5-7 minutes. add water if needed.
    cook until all the spices are fragrant.
  5. simmer everything for a few more minutes until tomato softens.
  6. Once the oil seperates add in the boiled lentils and mix well.
  7. adjust salt, add lemon juice, coriander, chili and mix again.
  8. lastly drizzle with some ghee and sprinkle of some garam masala.
  9. simmer and serve hot.
  10. enjoy.

Notes

Tips:
    1. If you wanna make a quick cholar daal/split yellow peas curry you can soak it in hot water. It cuts down the soaking time in half.
    2. Add baking soda while cooking the lentils. This will ensure a quicker cooking process to get them softened.