Biulir Dal (Kolai Dal / Urad Dal / Split Black Gram - Bong Style)

 

          A very popular Dal recipe among the Bengalis is this very special Biulir Dal, which is nothing but our very own split black gram lentil. It is a great comfort food and if paired with some aloo bhaja (fried potatoes)and a dash of lime, is simply out of this world. So check out the step by step guide pictorial recipe to prepare it.

          In this recipe, I first dry roasted the lentil to bring out the nutty flavour and to remove the slimy texture. This is my version where I boiled it along with some ginger, green chilies, turmeric powder and mustard oil. I then gave a tempering of panch phoron and finishing it off with some roasted cumin powder, ghee and coriander leaves. 

• 1/2 cup urad dal (split black gram)
• 1" ginger, grated
• 2-3 green chilies, slit
• 1/2 tsp. turmeric powder
• 2-3 tbsp. mustard oil
• 1 dry red chili
• 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

          Dry roast the moong dal till light brown. Soak it for 30 minutes. Wash and rinse well. 

         Boil the dal with ginger, turmeric powder, green chilies. 1 tsp. oil and 1 & 1/2 cups water for 4-5 whistles. Give it a whisk.

          Heat remaining oil in a pan and temper with dry red chili and 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 chopped coriander leaves, roasted cumin powder and ghee.

          Serve with steamed rice or chapatti for a wholesome comfort meal. 

Dry roast the moong dal till light brown. 

                                    Soak the dal for 30 minutes. 

Boil the dal with ginger, turmeric powder, green chilies, 1 tsp. oil & 1 & 1/2 

cups water for 4-5 whistles.

                                   The boiled dal.

                          Give it a whisk.

        Heat remaining oil & temper with dry red chili & panch phoron. 

After it stops spluttering, add asafoetida & onion. Sauté till light brown.

        Add the boiled dal & salt. Simmer on a low flame for 2-3 minutes. 

    When done, add chopped coriander leaves, roasted cumin powder

                           and ghee.

Serve with steamed rice or chapatti for a wholesome comfort meal.