কোলাই দাল | Kolai Dal | Urad Dal For Bengali Comfort Meal. Kolai dal or Biuli dal (বিউলি ডাল) is a popular summer comfort dish which, if you ask any Bengali, would take them to journey back to their childhood. With its soup-like texture, supremely aromatic with coarsely crushed Mouri aka Fennel Seeds/Saunf and Aada Baata or grated Ginger, it makes the perfect accompaniment to Aloo-Posto and gorom Bhaat.
How to make Bengali Urad Dal | বিউলির ডালের রেসিপি
As I have said this time and again, every family has its own recipe for dishes like this. For instance, I know 3 ways of making Biuli Dal! However, I prefer the way my mother makes it in her kitchen and we have been having since I was a kid. So, if you are looking for the recipe of kolai dal in English, keep reading.
It was only recently when I realized the difference! And the difference is that she adds Panchforon in the oil before anything else.
All these years, I have completely omitted this step and that is why I could never re-create the same aroma she could!! Imagine my surprise when I made the dal in her supervision and had it later, only to feel the same comfort as we would feel when she used to make this for lunch on a hot & sultry afternoon, which was quickly followed by an afternoon siesta!
How to make Kolai Dal – Ingredients list
- Urad Dal or Kolai Dal. Also known as White Lentils
- Whole spices like Panchphoron, Fennel seeds or Saunf, Bay leaves, Hing or Asafoetida
- Bay Leaf
- Seasonings like Salt, Sugar
- Green Chili
Step-by-step instructions for this Urad Dal recipe in Bengali style
- Pressure cook the lentils with Salt, Bay Leaf and water till they turn soft and mushy.
- Once they are cooked, open the pressure cooker and add a cup of water to this and using the back of the spoon press the lentils against the inside wall of the cooker. Give it a good mix in the end.
- Now, heat oil in a pan and add hing, panchphoron & dry red chilies. Let it splutter and release the aroma.
- Now, pour the cooked dal in it. Give it a stir.
- Add the ground Fennel Seeds/Mouri/Saunf, grated Ginger, Sugar & Salt, if necessary.Adjust the consistency of water by adding some. Usually, Biuli Dal is preferred to be a bit runny and thin.
- Cover the pan with lid and let it simmer for 2-4 minutes. Serve hot
Bengali Cuisine’s Holy Troika: Aloo Posto-Kolai Dal-Bhat
Serve this and any Bengali would bless you from the core of his/her heart. No kidding!! In case you are looking, I have an amazing recipe for both traditional Aloo Posto and a simple variation of Aloo Peyaj Posto Recipe. And in case you are searching for something with less potatoes and much healthier, then this Jhinge Posto Recipe is for you.
It also brings forth the fact that soul-comforting and delicious food does not take much effort. Often simple dishes with minimum ingredients can leave swooning over a meal.
This is probably the most popular Bengali niramish ranna lunch idea, often served on days when people observe abstinence from dishes which need meat, fish, eggs, onion, garlic and few other ingredients.
My mother still observes such “Niramish” day every Saturday. And, post much protest from our end, she has upgraded her lunch menu from Khichuri to Aloo Posto-Biuli Dal-Bhat.
And, this combo is also the most common and typical Bengali lunch menu when nothing else pops in your head or you are too tired to cook up!! Read SUMMER!!
By the way, are you looking for Bengali Dal recipes or Indian Lentil recipes?
- Bengali Kacha Aam diye Motor Dal Recipe
- Kacha Aam Dal | Bengali Green Mango Dal Recipe
- Motor Dal| Bengali Split Pea Dal Recipe
- Aam Ada diye Bhaja Muger Dal Recipe
- Ada diye Kacha Muger Dal | Bengali Moong Dal Recipe
- Shobji Diye Arhar Dal – Toor Dal Recipe with Vegetable
- Boiled Bengali Masoor Dal Recipe | Musur Dal Sheddho
- Cholar Dal Recipe│Bengali Chana Dal Recipe
Related Urad Dal Recipe – Doi Bora | Dahi Vada Recipe
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
I have over 300+ Bengali Recipes on my Blog which offers a wide variety of dishes. Starting from classic and traditional Bengali Ranna Recipes to contemporary Bengali dishes which are more suited to modern-day hectic lifestyles.
Kolai dal or Biuli dal (বিউলি ডাল) is a popular summer comfort dish which, if you ask any Bengali, would take them to journey back to their childhood. With its soup-like texture, supremely aromatic with coarsely crushed Mouri aka Fennel Seeds/Saunf and Aada Baata or grated Ginger, it makes the perfect accompaniment to Aloo-Posto and gorom Bhaat.
- ¼ cup Urad Dal White Lentils
- 2 tbsp Refined Sunflower Oil
- ¼ tsp Hing or Asafoetida
- 1 Bay Leaf
- ½ tsp Panchphoron
- 2 Dried Red Chilies broken in halves and de-seeded
- 1 tsp Saunf or Mouri or Fennel Seeds Coarsely crushed in Mortar-Pestle
- 1 tbsp Grated Ginger
- Salt to Taste
- 1½ tbsp Sugar
- Water – as required
-
Pressure cook the lentils with Salt, Bay Leaf and water till they turn soft and mushy.
-
Once they are cooked, open the pressure cooker and add a cup of water to this and using the back of the spoon press the lentils against the inside wall of the cooker. Give it a good mix in the end.
-
Now, heat oil in a pan and add hing, panchphoron & dry red chilies. Let it splutter and release the aroma.
-
Now, pour the cooked dal in it. Give it a stir.
-
Add the ground Fennel Seeds/Mouri/Saunf, grated Ginger, Sugar & Salt, if necessary.
Adjust the consistency of water by adding some. Usually, Biuli Dal is preferred to be a bit runny and thin.
-
Cover the pan with lid and let it simmer for 2-4 minutes. Serve hot
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