A very popular Dal recipe among the Bengalis is this very special Beulir Dal, which is nothing but our very own split black gram lentil. It is first dry roasted to bring out the nutty flavour and to remove the slimy texture.
This is my version where I first boiled it along with some ginger, green chilies and mustard oil. I then gave a tempering of panch phoron and asafoetida, finishing it off with some ghee and coriander leaves. It is a great comfort food and if paired with some aloo bhaja (fried potatoes), is simply out of this world. So check out the step by step guide pictorial recipe to prepare it.
- 1/2 cup urad dal (split black gram), dry roasted & soaked for 30 minutes
- 1" ginger, chopped
- 2-3 green chilies, slit
- 1/2 tsp. turmeric powder
- 2 tbsp. mustard oil
- 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
- 1/4 tsp. asafoetida
- 1 onion, chopped
- salt to taste
- 1 tsp. ghee (clarified butter)
- 1/2 tsp. roasted cumin powder
- 1 tbsp. coriander leaves
Boil the dal with ginger, turmeric powder, green chilies, 1 tbsp. mustard oil and 1 & 1/2 cups water for 4-5 whistles.
Heat oil in a pan and temper with panch phoron. After it stops spluttering, add asafoetida and onion. Sauté till light brown in colour.
Add the boiled dal and salt. Simmer on a low flame for 2-3 minutes. When done, add ghee and mix well. Serve, garnished with coriander leaves and roasted cumin powder.
Soak dal for 30 minutes.
Add turmeric powder, ginger, green chilies & mustard oil. Pressure cook in
1 & 1/2 cups water for 4-5 whistles.
Heat oil & temper with panch phoron & asafoetida.
Add onion & sauté till light brown in colour.
Add boiled dal, salt & 1/2 cup water. Simmer for 2-3 minutes.
Add ghee.
Serve, garnished with coriander leaves & a sprinkle of roasted cumin
powder.
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