Bhutte ki Dal Recipe
Bhutte ki Dal with step by step photo and video recipe.
Makai or Bhutte ki Dal is a very unique dish from Rajasthan. The corn kernels or makai ki dane are coarsely grounded and cooked with spices to prepare dal.
The balance of sweet, spicy and sour makes this dal full of flavours. It goes well with roti along with complete Indian meal.
While we stuck to limited recipes using corn like bhutte ki kees, corn pakora, corn chat and few others, I like to prepare a variety of dishes using corn. During monsoon, we wait for corn to hit the market and enjoy various dishes with it at home.
I have learnt this traditional Indian recipe from my MIL which has been passed on to her from generations.
I wonder this very old recipe is getting lost in spite of its unique and amazing flavours. So I thought of documenting and sharing this recipe with you all because it deserves all the mention.
Video Recipe -
This bhutte ki dal is –
1. No Onion No Garlic
2. Can be made Vegan (add oil in place of ghee)
3. Easy to make
4. Jain Recipe
How to prepare for Bhutte Ki Dal –
This is a very easy and quick recipe which doesn’t require much preparation and need very few ingredients.
Make a fine puree of corn kernels along with salt, green chilli, besan, turmeric and water. Set aside.
Keep the tempering ingredients ready.
What kind of corn to be used for this recipe –
Traditionally the recipe is prepared using what we call as ‘Desi Bhutta’.
Desi bhutta is an Indian originated corn which is also known as Makka or maze.
Though it is difficult to find desi bhutta easily these days, we don’t mind using American Corn for this recipe for its creamy texture and slightly sweet taste.
You can even use the mix of American Corn and desi bhutta for making bhutte ki dal.
How to make Bhutte Ki Dal –
Heat ghee, splutter cumin seeds. To it add slit green chilli, clove, hing, turmeric powder and red chilli powder.
Add the corn puree and mix well. Next, add water and let it boil. To flavour, add salt and sugar, mix well.
Adjust water as per the required consistency.
Add the final tempering of ghee, cumin seeds, whole red chilli and red chilli powder. Finish it with lime juice. Serve hot.
Things to keep in mind while making Bhutte ki Dal -
1. Make a fine puree of corn and make sure there are no lumps.
2. Adjust the quantity of water as per choice.
3. The dal gets thicken with water due to the addition of besan, so keep the consistency accordingly.
4. Make sure the spices do not burn. Regulate the temperature of ghee. If it gets too hot, add water to prevent spices from burning.
5. Balance the flavour of sweet, sour and spicy.
6. Keep stirring while the dal is boiling, else it will stick to the bottom of the pan.
7. If you want to make a vegan recipe replace ghee with oil. Otherwise, ghee is preferred.
Step by Step Recipe of Green Moong Dal –
Corn Puree –
1. In a mixer grinder add corn kernels, salt, turmeric powder, green chilli, besan and water.
2. Make a fine puree and set aside.
First Tempering –
1. Heat ghee in a kadai. Splutter cumin seeds.
2. To it add slit green chilli, asafetida, turmeric powder and red chilli powder.
3. Next, add corn puree and give it a good mix.
4. Adjust water as per the required consistency. Give it a good boil.
5. Keep stirring continuously.
6. Add salt and sugar and mix well.
7. If required, add more water (considering it will thicken with time). Simmer for 4-5 mins.
Second Tempering –
1. Heat ghee in a tempering kadai. Splutter cumin seeds.
2. Switch off the flame, add red chilli powder and whole red chilli. Make sure the spices do not burn.
3. Just before serving, prepare and add the second tempering.
4. Finish it with lime juice and mix well. Serve hot.
How to serve Bhutte ki Dal –
This bhutte ki daal makes for an easy, quick and healthy side dish alongside Indian meal for lunch or dinner.
Serve it with turai moong ki sabzi , roti, koshimbir and rice to make a complete meal.
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Bhutte ki Dal
Ingredients
- 1/2 Cups Corn Kernels
- Salt to taste
- 1 No. Green Chilli
- 1/2 Tsp Turmeric Powder
- 1.5 Tbsp Besan
- 4 Cups Water
First Tempering -
- 1 Tbsp Ghee
- 1/2 Tsp Cumin Seeds
- 1/4th Tsp Turmeric Powder
- 1/4th Tsp Red Chilli Powder
- 1 Slit Green Chilli
- 1 No. Clove
- 1/4th tsp Hing (Asafoetida)
- 1/2 Tsp Sugar
- 1 Tsp Lime Juice
Second Tempering -
- 1 Tbsp Ghee
- 1/4th Tsp Cumin Seeds
- 1/2 Tsp Red Chilli Powder
- 1 No. Whole Red Chilli
Instructions
Corn Puree –
- In a mixer grinder add corn kernels, salt, turmeric powder, green chilli, besan and water.
- Make a fine puree and set aside.
First Tempering –
- Heat ghee in a kadai. Splutter cumin seeds.
- To it add slit green chilli, asafetida, turmeric powder and red chilli powder.
- Next, add corn puree and give it a good mix.
- Adjust water as per the required consistency. Give it a good boil.
- Keep stirring continuously.
- Add salt and sugar and mix well.
- If required, add more water (considering it will thicken with time).
Second Tempering –
- Heat ghee in a tempering kadai. Splutter cumin seeds.
- Switch off the flame, add red chilli powder and whole red chilli. Make sure the spices do not burn.
- Just before serving, prepare and add the second tempering.
- Finish it with lime juice and mix well. Serve hot.
