Kolai Dal Bengali Recipe
Kalai-er Dal is a typical Bengali Dal recipe made with white urad dal with ginger-fennels seeds seasoning. This traditional Bengali dal is a subtle combination of flavours. Try out this easy and delicious Biuli Dal recipe Bengali style.
Servings: 4
Calories: 29kcal
Ingredients
- Split Urad Dal – ½ cup
- Green Chillies – 2
- Asafoetida – ¼ tsp
- Ginger – 1 inch piece
- Bay Leaf - 1
- Saunf/Fennel seeds – 4 tsp
- Salt to taste
- Oil – 1 tsp
Instructions
- Dry roast the urad dal in a pan. Cool and then wash the dal thoroughly under running water. Drain and pressure cook with sufficient water till soft.
- Meanwhile, grind the ginger and fennel seeds to a fine paste (ada-mouri-bata).
- Heat oil in a pan. Add bay leaf and green chillies. Sauté.
- Add ginger-saunf paste, hing and sauté for a couple of seconds till the raw smell disappears.
- Tip in the boiled dal. Combine well. Add salt and let it simmer for 3- minutes.
- Remove and serve Kalai Dal with Aloo Posto.
Notes
*If the dal is too thick, dilute with a little water.
* Roasting the dal is optional. Urad dal when cooked tends to be sticky - roasting it helps reduce the stickiness.
*Usually turmeric is not added to this dal.
* Roasting the dal is optional. Urad dal when cooked tends to be sticky - roasting it helps reduce the stickiness.
*Usually turmeric is not added to this dal.