Simple Booter Dal Recipe Anyone Can Make

Booter Dal Delight

Booter Dal is a simple yet delightful lentil dish that brings warmth and comfort to the table. This Bangladeshi favorite is easy to make, bursting with flavors, and pairs wonderfully with rice or flatbreads, making it a perfect dish for both beginners and seasoned cooks.

Ingredients

🥘 2 cups split chickpeas or yellow split peas, soaked for 1 hour
💧 4 cups water initial cooking + 1 cup final cooking + ½ cup for cornstarch slurry
🌿 ½ tsp + ¼ tsp + a pinch turmeric powder
🧂 ½ tsp + ½ tsp + a pinch salt
🥄 3 tbsp cooking oil
🌶️ 5-6 green chilies smashed
🧄 4-5 garlic cloves smashed
🧅 ½ cup thinly sliced onions
🌶️ 3 dry red chilies
🫚 2 small cinnamon sticks
🌱 2 black cardamom pods crushed
🌱 4-5 green cardamom pods
🫓 1½ tsp ginger paste
🧄 1½ tsp garlic paste
🌶️ 1½ tsp red chili powder
🌿 ½ tsp + a pinch roasted cumin powder
☘️ ½ tbsp cornstarch
🍋 A few drops lime juice
🌶️ 1 tsp Dal Telani optional

Instructions

1- Soak the Dal:

Begin by soaking 2 cups of split chickpeas/yellow split peas in water for 1 hour.

2- Initial Dal Cooking:

In a Le Creuset Dutch oven, add the soaked dal with 4 cups of water.
Cook over high heat for about 10 minutes, skimming off any foam using the metal mesh skimmer.

3- Spice the Dal:

Reduce heat and add ½ tsp turmeric powder and ½ tsp salt.
Cook on low heat for 10-12 minutes, ensuring the dal retains shape while cooking.

4- Chili-Garlic Preparation:

Smash 5-6 green chilies and 4-5 garlic cloves using the mortar and pestle. Set aside.

5- Prepare the Tadka (Tempering):

Heat 3 tbsp oil in a stainless steel frying pan.
Add ½ cup sliced onions and 3 dry red chilies. Sauté until onions are soft.
Mix in the previously prepared chili-garlic mixture until fragrant.

6- Add Whole Spices:

Add 2 cinnamon sticks, 2 crushed black cardamom pods, and 4-5 green cardamom pods. Sauté until onions are golden.

7- Incorporate Paste Spices:

Stir in 1½ tsp each of garlic and ginger paste.
Sauté for 1-2 minutes, adding water if needed to prevent burning.

8- Spice It Up:

Add 1½ tsp red chili powder and ¼ tsp turmeric powder, sautéing for 3-4 minutes. Optionally, add 1 tsp Dal Telani here.

9- Blend Dal and Tadka:

Carefully transfer tadka into the Dutch oven with the dal. Stir well.

10- Final Dal Cooking:
- Pour in 1 cup water, ½ tsp salt, and a pinch of roasted cumin powder. Cover and cook on low heat for 10 minutes.

11- Thicken the Dal:
- Create a slurry by mixing ½ tbsp cornstarch with ½ cup water. Stir into the dal, cooking for 2-3 minutes until thickened.

12- Serve and Enjoy:
- Drizzle a few drops of lime juice for an added flavor burst. Serve hot, garnished with optional fresh toppings.

Prep Time: 1 hour soak
Cook Time: 25-30 minutes
Total Time: Approximately 1 hour 25-30 minutes
Servings: 4
Calories: 250 per serving
Proteins: 8g per serving
Fats: 8g per serving
Carbohydrates: 35g per serving
Equipment: Le Creuset Dutch oven (yellow enameled cast iron), Anchor Hocking Fire-King measuring cup, stainless steel frying pan, metal mesh skimmer, silicone spatula yellow with red handle, black stone mortar, white pestle, small spoons for spices, small glass bowls for ingredients, white ceramic serving bowl, black ceramic serving plate, wooden cutting board