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
Servings 4 People
Calories 68kcal
Cost Rs 75
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
Serving: 25g | Calories: 68kcal | Carbohydrates: 10.6g | Fat: 0.9g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 978mg | Fiber: 2.4g | Sugar: 0.8g
