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bengali Kolai dal / Urad dal bengali style - 1

Kolai Dal |Bengali Urad Dal | Biulir Dal

Kolai er dal has a slippery and slurpy kind of consistency but has a beautiful fragrance of fennel and ginger. It is a summer staple.
Prep Time 10 mins
Cook Time 40 mins
Course Main Course, Vegetarian
Cuisine Bengali, Indian
Servings 4


  • ¾ cup Urad dal skinless
  • 1 heaped tsp fennel seeds
  • 2 heaped tsp freshly grated ginger
  • 1 pinch asafoetida
  • 1 dried red chilli
  • ½ tsp turmeric powder
  • 1 tbsp mustard oil
  • 2-3 nos green chillies
  • salt to taste
  • Lemon


  • Wash the dal under running water and then pressure cook the dal with 2 to 3 cups of water, salt and turmeric powder.
  • While the dal is boiling, keep the fennel seeds soaked in hot water. After about 10 minutes, discard the water and crush the fennel seeds with a mortar and pestle.
  • After the dal has boiled, it takes about 2 whistles or roughly 15 to 20 minutes. If you are not confident about using a pressure cooker, then simply boil in a saucepan. The dal has to be cooked till it has become soft but the texture is still there.
  • In a kadai, heat mustard oil and temper with dried red chillies and heeng. Immediately add the ginger and fennel paste. On medium to low flame, stir this for half a minute.
  • Then pour the dal with all the liquid. If you feel you need to add more water, do that.
  • Keep on boiling and stirring till it has reached a slurpy kind of texture. Add slit green chillies and adjust the salt.
  • Finally squeeze lemon juice and serve.
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