কোলাই দাল | Kolai Dal | Urad Dal For Bengali Comfort Meal. Kolai dal or Biulir dal (বিউলি ডাল) is a popular summer comfort dish which, if you ask any Bengali, would take them to a journey back to their childhood. Its soup-like texture, supremely aromatic with coarsely crushed Mouri aka Fennel Seeds/Saunf and Aada Baata or grated Ginger, makes it the perfect accompaniment to Aloo-Posto and gorom Bhaat.
How to make Urad Dal in Bengali style or Mash kalai dal
As I have said time and again, every family has its way of making traditional Bengali recipes like this. For instance, I know 3 ways of making Biulir Dal! However, I prefer the way my mother makes it in her kitchen and we have been having it since I was a kid. So, if you are looking for the recipe for kolai dal in English, keep reading.
It was only recently that I realized the difference! And the difference is that she adds Panchforon to the oil before anything else. Bengali recipes often vary from one household to another. Hence it’s a bit challenging to claim and assert that any one particular recipe is the authentic Bengali recipe!
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 under her supervision and had it later, only to feel the same comfort as we would feel when she made this for lunch on a hot & sultry afternoon, which was quickly followed by an afternoon siesta!
Biulir dal recipe ingredients
- 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
Biulir 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. Please give it a good mix in the end.
- Heat oil in a pan and add hing, panchphoron & dry red chilies. Let it splutter and release the aroma.
- Now, pour the cooked dal into it. Stir it.
- Add the ground Fennel Seeds/Mouri/Saunf, grated Ginger, Sugar & Salt, if necessary. Adjust the consistency of water by adding some. Usually, kalai dal is preferred to be a bit runny and thin.
- Cover the pan with a lid and let it simmer for 2-4 minutes. Serve hot
Serving Suggestions – Aloo Posto – Biulir Dal – Bhat – Bengali Cuisine’s Holy Troika
Serve this and any Bengali will bless you from the core of his/her heart. No kidding!! In case you are looking, I have an amazing recipe for traditional Aloo Posto and a simple variation of Aloo Peyaj Posto Recipe. And if you are searching for something with fewer potatoes and is much healthier, then this Jhinge Posto Recipe is for you.
It also reveals that soul-comforting and delicious food does not take much effort. Simple dishes with minimum ingredients can often leave you deeply satisfied.
This is probably the most popular Bengali niramish ranna lunch idea, often served on those days of the week when people observe abstinence from non-vegetarian dishes that need meat, fish, eggs, onion, garlic, and a few other ingredients.
My mother still observes such “Niramish” day every Saturday. And, after much protest from our end, she upgraded her lunch menu from Khichuri to Aloo Posto-Biulir Dal-Bhat for a niramish ranna menu.
And, this combo is also the most common and typical Bengali lunch menu when nothing else pops into your head or you are too tired to cook up!! Read SUMMER!!
More 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
More biulir dal recipes
- Doi Bora | Dahi Vada Recipe
- Bengali Kolai Dal er Bori Recipe
- Radhaballavi Recipe | Bengali Urad Dal Kachori
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 that are more suited to modern-day hectic lifestyles.
Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!
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Kolai dal or Biulir 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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