Biulir Dal | বিউলির ডাল | Kolai Dal | Bengali Urad Dal Recipe
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.
Servings 2 People
Equipment
- Pressure Cooker
- Heavy bottom Non-stick Pan
Ingredients
- 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
Instructions
- Pressure cook the lentils with Salt, Bay Leaf and water till they turn soft and mushy.¼ cup Urad Dal, 1 Bay Leaf, Salt to Taste
- 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.2 tbsp Refined Sunflower Oil, ¼ tsp Hing or Asafoetida, ½ tsp Panchphoron, 2 Dried Red Chilies
- 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.1 tsp Saunf or Mouri or Fennel Seeds, 1 tbsp Grated Ginger, 1½ tbsp Sugar, Water – as required
- Cover the pan with lid and let it simmer for 2-4 minutes. Serve hot