Bengali Kolai Dal | Biulir Dal | Bengali Urad Dal Recipe
Prep time
Cook time
Total time
Traditional Bengali delicacy, Kolai Dal a.k.a Biuli Dal is a no onion no garlic lentil preparation
Recipe type: Side Dish
Cuisine: Bengali
Serves: 4 People
  • Vigna mungo / Urad Dal / Kolai Dal/ Biuli Dal: 1 Cup (without skin)
  • Ginger Paste: 1 Tsp.
  • Green Chili: 3-4
  • Lemon Juice: 1 Tbsp.
  • Dry Red chili: 1
  • Fennel Seed: 1 Tsp.
  • Asafoetida: ½ Tsp.
  • Turmeric Powder: ¼ Tsp. (optional)
  • Salt: to Taste
  • Mustard Oil: 2 Tbsp.
  1. Soak Fennel Seed in water for 15 minutes and roughly crush the Seeds either using a mortar pestle or Shil Batta.
  2. Wash the Lentil under running water 2-3 times.
  3. Take the dal along with ½ Tsp. of salt, turmeric Powder and 3 Cups of Water in a pressure cooker.
  4. Cook on high flame with the lid and weight on until 1 whistle comes out from the cooker.
  5. Reduce the flame and cook till 2 more whistles come out.
  6. The Dal must not be soggy. The texture is really important when it comes to Kalai Dal.
  7. Switch the flame off and wait till the pressure drops completely.
  8. Open the lead of the cooker.
  9. Heat the oil in a pan and temper it with the Red Chili and Asafoetida.
  10. Add Ginger Paste and crushed fennel Seed and cook for a minute on low flame.
  11. Now add the tempering to the cooked Kali Dal.
  12. Add slitted green Chili and if required little salt.
  13. Mix thoroughly and cook for around 5 minutes on low flame.
  14. Adjust the water accordingly. The Dal will be moderately thick, not mussy but well-cooked.
  15. Once done add the lemon juice and mix.
Nutrition Information
Serving size: 25g Calories: 68 Fat: 0.9g Saturated fat: 0.2g Carbohydrates: 10.6g Sugar: 0.8g Sodium: 978mg Fiber: 2.4g Cholesterol: 0mg
Recipe by Debjanir Rannaghar at