Kalai Dal Recipe – Bengali Style Biuli Dal With Split White Urad Dal

Kalai Dal, also known as Biuli Dal or Bengali Style Split White Urad Dal, is a cherished dish in Bengali cuisine. In this comforting and nutritious recipe, split urad dal is simmered in a grated ginger-fennel seeds mixture. Biuli Dal or seasoned white urad dal is a healthy dish spiked with Aada Baata or ginger paste and coarsely crushed fennel seeds (Mouri or Saunf). This Bengali urad dal recipe is best relished with a side dish of Aloo Posto or potatoes cooked in poppy seeds paste.

What is Kalai Dal?

Kalai Dal is a traditional Bengali dal recipe made with split white urad dal (biuli dal). This creamy, protein-rich lentil dish is known for its mild flavor and silky texture. Unlike many other dal recipes, Kalai Dal is often prepared without onions or garlic, making it a popular choice for vegetarians and those following a sattvic diet.

Health Benefits of Urad Dal

Urad dal is widely used in Indian cuisine. It has numerous health benefits.

• High in protein, making it an excellent choice for vegetarians and vegan.
• High in dietary fiber, promotes digestive health
• Good source of iron, calcium, and magnesium
• Low in fat, especially when prepared with minimal oil
• Contains complex carbohydrates for sustained energy
• Helps reduce cholesterol levels and boosts cardiovascular health.

Bengali Kalai Dal Recipe – Step by Step:

Biuli Dal is a popular Bengali recipe where lentils are flavoured with a tinge of ginger-saunf paste. The mildly flavoured dal is whitish in colour and not quite thick. Biulir dal is a popular and typical Bengali niramish ranna lunch recipe, that pairs well with Plain Bhat and Aloo Posto.

• For this Bengali niramish dal recipe, firstly dry roast urad dal and pressure cook till soft and mushy. If all the water dries up add a little water and using the back of a ladle mash the lentils well. Keep aside.

• Next grind ginger and fennel seeds (saunf) in the mixie.

• Heat some oil in a kadai and put in the bay leaf and green chilli.
• Then add asafoetida and the ginger-fennel-seeds paste.

• Sauté for a few seconds and then tip in the cooked dal.
• Now season with salt and let it simmer for 2-3 minutes till you get the desired consistency – it should not be too thick. If required, add some water.

• Remove and have hot Kolai Dal with Aloo Posto and steamed rice.

If you are searching for more restaurant style dal recipes, then do try out Garlic Dal

Kalai Dal Serving Suggestions

Kolai Dal pairs wonderfully with steamed rice, making it a quintessential Bengali comfort food. You can also serve it with:

• Bengali-style luchi (deep-fried flatbread)
• Plain roti or paratha
• A side of Bengali-style aloo bhaja (crispy fried potatoes)
• Accompaniment to a larger Bengali meal

Variations of Kalai Dal

While the traditional Kolai Dal recipe is simple and delicious, you can experiment with these variations:

• Kalai Dal with Coconut: Add a tablespoon of grated coconut to the tempering for a subtle sweetness.
• Tomato Kalai Dal: Include diced tomatoes for a tangy twist.
• Spinach Kalai Dal: Stir in some chopped spinach leaves towards the end of cooking for added nutrition and color.
• Kalai Dal with Panch Phoron: Use Bengali five-spice blend (panch phoron) for a more complex flavor profile.

Tips for Perfect Kalai Dal

To ensure your Kolai Dal turns out perfectly every time, keep these tips in mind:

• Soak the dal for 30 minutes before cooking to reduce cooking time and improve digestibility.
• Adjust the water content to achieve your desired consistency – some prefer a thicker dal, while others like it more soupy.
• For a richer flavor, add a dollop of ghee just before serving.
• Experiment with different tempering ingredients to find your favorite combination.

Bengali Biulir Dal Recipe details below: