Kolai Dal, also known as Biuli Dal, is a classic Bengali lentil dish made without onion or garlic. This flavorful preparation features Urad Dal, it gets its unique taste from fennel seeds, asafoetida, and chilies. A squeeze of lemon juice (Gondhoraj Lebu) at the end truly elevates this gem of Bengali cuisine.
Jump to:
- Bengali Kolai dal aka biuli dal
- Kalai dal, a recipe variation at the ghoti and bangal households
- Recipe Tips
- Here's how I cook Kolai dal aka korai dal aka biulir dal at debjanir rannaghar
- Recipe Card
- To serve Kolai Dal
- Similar Recipes
- Have you tried the Kolai Dal/ Bengali Urad Dal Recipe from Debjanir Rannaghar!
- Bengali Kolai Dal aka Biulir Dal Pin for Your Pinterest Board!
The other day, while I was photographing the Kolai Dal, Mehebub asked, almost in disbelief, "You're having Kolai Dal with Aloo Posto? But Debjani, you love it with Aloo Bhate! Right?"
Balancing my camera and tripod, I explained, "Yes, I prefer my Biulir Dal with Aloo Bhate, but most people enjoy it with Aloo Posto, so that's what I'm photographing!"
"That's so true," he replied. "Kolai Dal and Aloo Posto are like the ultimate pair, like Uttam and Suchitra of Bengali food! By the way, why do you call it Biulir Dal instead of Kolai Dal? Is that a Kolkata thing?"
Slightly annoyed, I answered, "It's nothing special; we just call it Biulir Dal! You can even call it Urad Dal if you want!"
"Uttam-Suchitra then Kolai Dal-Aloo Bhate - this combination can only mean Uttam Kumar and Supriya Devi!" he replied laughingly.
Bengali Kolai dal aka biuli dal
If you're Bengali, I probably don't need to explain, but just in case: Uttam Kumar, Suchitra Sen, and Supriya Devi are iconic figures in Bengali cinema. On this note, let me now share the Recipe of Uttam Kumar, I mean Kalai Dal; given that Suchitra Sen (Aloo Posto) is already on my blog, and I will post soon about Supriya Devi (Aloo Bhate) :).
Kalai dal, a recipe variation at the ghoti and bangal households
It's often said that people from West Bengal, particularly the Ghoti clan, add sugar to everything they cook. However, Kalai Dal is a delicious exception. Prepared without sugar, it bursts with the flavors of fennel seeds, asafoetida, and chilies, and it's perfectly finished with a squeeze of lemon juice. Kalai Dal is truly a gem of Bengali cuisine. Actually, I'm not sure if the sugar stereotype holds true anymore; at least, it's not something I've ever seen in my family's cooking.
Recipe Tips
Before going further with the recipe, here's the little bit I learned from my dida about Biulir Dal. "don't over-cook your Biulir Dal, it should have the body, but not mussy!" Hence, this kind is the thumb rule for me not to over-cook the dal, the moderately thick consistency, and the special aroma of Asafoetida, ginger, and Mouri bata (Fennel Seed Paste). A dash of lemon is a must and for that matter, it has to be the Gandhoraj Lebu.
Here's how I cook Kolai dal aka korai dal aka biulir dal at debjanir rannaghar
Recipe Card
Bengali Kolai Dal | Biulir Dal | Bengali Urad Dal Recipe
Traditional Bengali delicacy, Kolai Dal a.k.a Biuli Dal is a no onion no garlic lentil preparation
Ingredients
- 1 cup Vigna mungo / Urad Dal / Kolai Dal/ Biuli Dal without skin
- 1 Tbsp. Ginger Paste
- 3-4 Green Chillies
- 1 Tbsp. Lemon Juice
- 1 Dry Red chili
- 1 Tsp. Fennel Seed
- ½ Tsp. Asafoetida
- ¼ Tsp. Turmeric Powder optional
- 1 Tsp. Salt or to Taste
- 2 Tbsp. Mustard Oil
Instructions
- Soak Fennel Seed in water for 15 minutes and roughly crush the Seeds either using a mortar pestle or Shil Batta aka Shil Nora.
- Wash the Lentil under running water 2-3 times.
- Take the dal along with ½ Tsp. of salt, turmeric Powder and 3 Cups of Water in a pressure cooker.
- Cook on high flame with the lid and weight on until 1 whistle comes out from the cooker.
- Reduce the flame and cook till 2 more whistles come out.
- The Dal must not be soggy. The texture is really important when it comes to Kalai Dal.
- Switch the flame off and wait till the pressure drops completely.
- Open the lead of the cooker.
- Heat the oil in a pan and temper it with the Red Chili and Asafoetida.
- Add Ginger Paste and crushed fennel Seed and cook for a minute on low flame.
- Now add the tempering to the cooked Kali Dal.
- Add slitted green Chili and if required little salt.
- Mix thoroughly and cook for around 5 minutes on low flame.
- Adjust the water accordingly. The Dal will be moderately thick, not mussy but well-cooked.
- Once done add the lemon juice and mix.
- Serve Kolai-er Dal or Biulir Dal with either Aloo Posto or Aloo bhate along with steamed hot rice and enjoy!
Notes
- While some cooks skip turmeric powder when making Kolai-er Dal, I like to add a little. If you prefer a whiter color for your dal, you can leave the turmeric out.
Nutrition
To serve Kolai Dal
So far, you've got it,I suppose! Now, my friend, serve the Dal alongside fluffy steamed rice, and your choice of either Aloo Posto or Aloo Bhate. Don't forget a refreshing slice of Gandhoraj Lebu (lime) to complete the experience. Enjoy this ultimate comfort meal! And be sure to treat yourself to a power nap afterwards!
Similar Recipes
Have you tried the Kolai Dal/ Bengali Urad Dal Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on [email protected] or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
You can follow me on Facebook, Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar.
Bengali Kolai Dal aka Biulir Dal Pin for Your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Meera patel says
Can i make it without pressure cooker too, how ll be the procedure ?
Debjani says
You can for sure however, it will take a lot of time. You can soak the dal overnight before boiling it and even then you need to boil it till it is mushy. Hope this helps.