Restaurant-Style Booter Dal | Banglar Rannaghor

Not all dal is created equal.This is Booter Dal — made with yellow split peas, slow-cooked and layered with deep, warming spices. The kind of dal that doesn’t just go with rice — it completes it.We’re building flavor step by step: caramelized onions, a touch of ginger and garlic, bold chilies, and a final bagar that crackles with ghee, garlic, and just enough attitude.

Perfect with plain rice, roti, or all on its own with a spoon in hand.Simple ingredients, everyday spices, and a method that turns this humble dish into a showstopper.

A hand dips soft bread into a steaming bowl of flavorful dal, capturing the essence of comfort food.

Ingredients:

For the dal:

• 1½ cups yellow split peas (soaked 30 min)

• 6 cups water

• Salt to taste

For the masala:

• 4 tbsp cooking oil

• ¾ cup thinly sliced onion

• Splash of water

• 1½ tsp garlic paste

• 1½ tsp ginger paste

• 4-5 green chilies, crushed

• 1½ tsp Kashmiri red chili powder

• ¾ tsp regular red chili powder

• 1 tsp turmeric

Finishing spices (for simmer):

• 2 tsp roasted cumin powder

• 1½ tsp garam masala

• 1 tsp coriander powder

For the bagar (tempering):

• 1 tbsp cooking oil

• 1 tbsp ghee

• 3-4 tbsp thinly sliced onion

• 1 tbsp thinly sliced garlic

• Splash of water (to stop cooking)

Final touch:

• ½ tsp MSG (optional but makes it restaurant-style)

Instructions:

1. Cook the Dal:In a large pot, combine soaked yellow split peas and water. Bring it to a boil and cook for about 15–20 minutes until 75% done. The peas should break when pressed but still feel firm.Add salt at this point (this helps the dal hold its shape) and simmer on low heat.

2. Make the Masala:In a separate pan, heat 4 tbsp oil, add the onions, and cook till they’re golden brown.Add a splash of water, then stir in the garlic and ginger pastes. Cook for 30–40 seconds until fragrant.Now add crushed green chilies, all the spices (Kashmiri chili, regular chili, turmeric), and cook on low until oil separates. Add a splash of water if the spices stick.

3. Mix and Simmer:Pour this spice mix into the simmering dal and mix well.Now stir in the roasted cumin, garam masala, and coriander powder. Let it simmer for 3–4 minutes on low heat.

4. Final Tadka (Bagar):In a small pan, heat 1 tbsp oil + 1 tbsp ghee. Add the sliced onions and cook until they just start changing color.Add sliced garlic and fry till golden.Add a splash of water to stop the cooking, then pour the hot bagar into the dal.

5. Finish:Stir in ½ tsp MSG for that restaurant-style depth.Serve hot with rice or roti. Boom—flavor explosion guaranteed!