Step into your kitchen and prepare to be transported to a world where rustic tradition collides with modern culinary techniques. Our Booter Dal recipe offers a no-frills, straightforward approach to a classic dish, with a focus on ingredients that you're likely to already have in your pantry.
What sets this Booter Dal apart? It's not just a dish; it's an experience. Imagine the fragrant aroma of sizzling garlic and green chilies enveloping your senses as you sauté them in golden, shimmering oil. Visualize the vibrant hue of turmeric infusing the split peas with its warm, earthy tones. And yes, don't overlook the subtle dance of spices—cinnamon, cardamom, and a hint of cumin—that elevate this humble dish to something extraordinary.
Whether you're a cooking novice eager to dabble in the art of dal-making, or a seasoned home cook looking for a fail-proof yet spectacular recipe, this Booter Dal is your ticket to a meal that's as nourishing for the body as it is soul-satisfying.
Easy-to-follow steps for beginners
Use of common kitchen staples
Adjustable spice levels for personalized heat
Optional lime juice zing that takes it to the next level
So grab your apron and let’s make something unforgettable tonight. Because here at Banglar Rannaghor, we believe that every meal should be a celebration of flavors, textures, and the joy of cooking.
1 cup split peas or yellow split peas
4 cups + 1 cup water (for cooking and adjustment)
½ tbsp cornstarch (for slurry)
½ tsp + ¼ tsp + pinch turmeric powder
½ tsp + ½ tsp salt
5 green chilies
4-5 garlic cloves
½ cup thinly sliced onions
3 dry red chilies
2 cinnamon sticks (small)
4-5 green cardamom pods
2 black cardamom pods
1½ tsp garlic paste
1½ tsp ginger paste
1½ tsp red chili powder
½ tsp roasted cumin powder
3 tbsp cooking oil
Lime juice (a few drops)
Soak the Dal: Take your choice of split peas and soak them in water for 1 hour.
Cook the Dal: In a Dutch oven or a big pot, add the soaked and washed dal along with 4 cups of water. Cook over high heat for 10 minutes. Skim off any scum using a spoon or strainer.
Add Spices: Lower the heat, add ½ tsp of turmeric and ½ tsp of salt. Cook on low heat until the dal is 80% done.
Prepare Chili-Garlic Mixture: Smash 5 green chilies and 4-5 garlic cloves using a knife or a mortar and pestle. Set aside.
Prepare the Tadka: In a frying pan, warm up 3 tbsp of cooking oil. Add ½ cup of thinly sliced onions and 3 dry red chilies. Sauté for a minute, then add the green chili and garlic mixture.
Spice it Up: Add cinnamon sticks, crushed green and black cardamom. Sauté until the onion turns light brown. Add garlic and ginger paste and sauté for another minute or two. If needed, use a bit of water to prevent the spices from burning.
Add More Flavors: Add 1½ tsp of red chili powder and a pinch of turmeric. Sauté for 3-4 minutes. Again, use a bit of water if spices start sticking to the pan.
Combine: Check the dal and add the onion-spice mixture to it. Mix well.
Final Cooking: Add 1 cup of water, ½ tsp of salt, and a pinch of roasted cumin powder. Cover and cook for 10 minutes over low heat.
Thicken the Dal: Prepare a cornstarch slurry by mixing ½ tbsp of cornstarch with ½ cup water. Add the slurry to the dal and cook for an additional 2-3 minutes.
Finishing Touch: Serve the dal with rice, roti, or porota. Add a few drops of lime juice for that extra zing!
Cooking the dal on low heat prevents it from breaking apart, maintaining a good final presentation.
Feel free to adjust the spice levels according to your taste.
Don't skip the lime juice! It really elevates the flavors.
Enjoy your Booter Dal!