Go Back
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 minutes
Cook Time 40 minutes
Course Main Course, Vegetarian
Cuisine Bengali, Indian
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Bengal dal recipe, Bengali kolai dal recipe, Bengali urad dal recipe, best bengali dal recipe, biulir dal, kolai dal, kolai er dal er recipe, urad dal recipe