Kakharu Buta Dali Tarkari is a traditional dish from Odisha, featuring a flavorful pumpkin curry cooked with Bengal gram (chana dal) and aromatic spices, without the use of onion and garlic. This wholesome curry is lightly spiced and prepared with simple ingredients that allow the natural sweetness of the pumpkin and the earthy flavor of the lentils to shine through. Its delightful balance of sweet, savory, and aromatic flavors makes it a comforting and satisfying meal.
Kakharu Buta Dali Tarkari is best enjoyed with poori, making it a popular choice for festive breakfasts and special occasions. However, it tastes equally delicious with steamed rice or roti, making it a versatile dish for everyday meals as well.
Easy to prepare and packed with nutrition, this traditional curry beautifully reflects Odisha’s rich culinary heritage and its emphasis on simple yet flavorful home-style cooking.
KAKHARU BUTA DALI TARKARI | ODIA PUMPKIN CHANA DAL CURRY – STEP BY STEP RECIPE
- Cooking Chana Dal
- Rinse 1 cup Bengal gram (chana dal) thoroughly 2–3 times under running water.
- Soak the chana dal in enough fresh water for 3–4 hours.
- Transfer the soaked dal along with the soaking water to a pressure cooker.
- Add salt to taste and drizzle a little mustard oil over the dal.
- Pressure cook on medium heat for 4 whistles or until the dal is cooked yet retains its shape.
- Let the pressure release naturally before opening the lid.
2. Vegetables and Other Preparations
- Wash and peel the pumpkin (kakharu), then cut it into medium-sized cubes.
- Wash the potato thoroughly and dice it into similar-sized pieces, keeping the skin on so it cooks evenly with the pumpkin.
- Take a 1-inch piece of ginger and 2–3 green chilies, then crush or grind them into a coarse paste.
3. Cooking Kakharu Buta Dali Tarkari
- Heat 2 tablespoons mustard oil in a pan until it begins to smoke lightly, then reduce the heat.
- Add 1 bay leaf, 2 dry red chilies, and 1 teaspoon panch phoron (panch phutana).
- Fry the tempering for a few seconds until the chilies turn slightly brown and the panch phoron releases a fragrant aroma.
- Add 1 tomato (finely diced) and sauté briefly.
- Add the prepared ginger–green chili paste, along with salt to taste, turmeric powder, and red chili powder.
- Mix well and cook the masala for a few seconds.
- Cover the pan with a lid and cook until the masala becomes soft, the tomatoes turn mushy, and oil starts to separate from the mixture.
4. Adding the Vegetables & Cooked Dal
- Add the pumpkin and potato cubes to the pan and sauté them with the masala for 2–3 minutes.
- Cover the pan with a lid and cook until the potato and pumpkin are about 50% cooked.
- Add the cooked chana dal and mix everything well.
- Cover and simmer for 10–15 minutes until the vegetables are tender and the flavors of the dal and spices come together beautifully.
5. Final Garnish
- Once the vegetables are fully cooked and well blended with the dal, add 1 teaspoon garam masala powder.
- Mix gently so the garam masala is evenly incorporated into the curry.
- Cover and simmer for 2–3 minutes to allow the flavors to come together.
- Finally, add 1 teaspoon chaat masala powder, 1 tablespoon ghee, and a handful of freshly chopped coriander leaves.
- Give everything a gentle mix and switch off the heat.
Your Kakharu Buta Dali Tarkari is now ready!
Serve hot with poori, roti, or steamed rice and enjoy this wholesome satvik Odia pumpkin and chana dal curry.
KAKHARU BUTA DALI TARKARI | ODIA PUMPKIN CHANA DAL CURRY – WATCH RECIPE VIDEO
