As we all know, India is a rich country of various traditions and customs. With so many diverse cultures, regions, states, and provinces, our country is home to several ethics as well. Nevertheless, all these co-existing variances spell into one, when it comes to food.
While each state or territory possesses its own regional-based fare, some of them are greatly inspired by neighbouring regions as well. Moreover, I could go on and on about the various cuisines found in India, with special mention of northeastern fare, particularly Odisha, as it is where I belong.
Odisha is home to a number of delectable preparations including Chenopod, Manda Pitha, Ouu Khatta, Santula, and many more yummy dishes. Buta Dali Aloo Kakharu Tarkari is one of the many must-try Oriya foods. A tummy-filling and sumptuous dish, it can be completed with either rice, chapati, or both.
Try the special Buta Dali Aloo Kakharu Tarkari recipe and please your family with such an amazing Oriya fare.
You will need:
2 cups Buta Dali or chana dal
300 grams Kakharu
200 grams Aloo
2 Tej Patra or bay leaves
4 inch ginger
1 small onion (diced)
3 teaspoons cumin seeds
8-10 dried red chillies
1 teaspoon mustard seeds
Turmeric and Salt to taste
- Stir fry cumin, dried red chillies, and grind them into a form of dry masala.
- Wash Buta Dali and bring it to boil in pressure cooker. Do not overcook the dal.
- Properly wash and slice aloo and kakharu into big pieces.
- Heat oil in a pan, add the sliced vegetables and stir well.
- Add turmeric and salt and cook the vegetables with lid covered.
- Empty the vegetables into a different vessel and in the same pan, add tej patra, mustard seeds, dry red chillies, and cumin seeds.
- Keep stirring and add the diced ginger and onions until they are golden brown.
- Add the boil buta Dali along with required water and allow the mixture come to a boil.
- Sprinkle the ground masala before taking the preparation off the stove.
There is my special Buta Dali ALoo Kakharu Tarkari! Enjoy it with steamed rice or hot chapattis, as you would like! I like my Buta Dali with boiled jeera rice. So, until I share yet another mouth-watering preparation, Bon Appetite!