Traditional Bengali delicacy, Kolai Dal a.k.a Biuli Dal is a no onion no garlic lentil preparation
- 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
- 1/2 Tsp. Asafoetida
- 1/4 Tsp. Turmeric Powder (optional)
- 1 Tsp. Salt or to Taste
- 2 Tbsp. Mustard Oil
- Soak Fennel Seed in water for 15 minutes and roughly crush the Seeds either using a mortar pestle or Shil Batta.
- Wash the Lentil under running water 2-3 times.
- Take the dal along with 1/2 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 25g
- Calories: 68
- Sugar: 0.8g
- Sodium: 978mg
- Fat: 0.9g
- Saturated Fat: 0.2g
- Carbohydrates: 10.6g
- Fiber: 2.4g
- Cholesterol: 0mg