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!
Equipment
- 1 pressure cooker optional
- 1 pot to cook/boil the lentil
- 1 pan for tadka
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
Instructions
- Soak 2 cups of lentils overnight.
- pressure cook them/or cook them with salt, turmeric, bay leaf, and cinnamon until softened.
- 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.
- add chili turmeric and other spices and cook for another 5-7 minutes. add water if needed.cook until all the spices are fragrant.
- simmer everything for a few more minutes until tomato softens.
- Once the oil seperates add in the boiled lentils and mix well.
- adjust salt, add lemon juice, coriander, chili and mix again.
- lastly drizzle with some ghee and sprinkle of some garam masala.
- simmer and serve hot.
- enjoy.
Notes
Tips:
-
- 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.
- Add baking soda while cooking the lentils. This will ensure a quicker cooking process to get them softened.