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Ingredient
Biulir Dal
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Chef :
ayndrila duttaBiulir Dal
#ws3
A quintessential Bengali mashkolai or biulir dal (urad in Hindi) recipe flavoured with fennel seeds and ginger which is popular for its slimy goodness . This dal is commonly served with aloo posto (potatoes cooked in a poppy seed paste) in West Bengali (ghoti) households
Ingredient
Food ration :
3 peopleCooking time :
30 minutes
150 gm
urad dal
2 tbsp
vegetable oil
1/4 tsp
hing
1/2 tsp
fennel seeds
1 tsp
ginger paste
1 tsp
fennel seeds paste
1 tsp
salt
1/2 tsp
sugar
Cooking instructions
* Step 1
In a heated kadai dry roast the lentils while continuously stirring. Wait until the colour changes to a light brown.Once done, immediately transfer into the pressure cooker to prevent further cooking. Pour cold water and wash thoroughly. Drain excess water and pressure cook just to soften
* Step 2
In the same kadai add 2 tbsp vegetable oil, 2 dry red chillies, 2 bay leaves, 1/2 tsp of fennel seeds (mouri), 3 green chillies, and 1/4 tsp of hing (asafoetida).
* Step 3
Next add half of the ginger paste and fennel seed paste along with a splash of hot water
* Step 4
Add the boiled dal, salt and sugar to taste and boil for 5 minutes.
Now add 1/2 tsp ginger paste and 1/2 tsp fennel seed paste and boil.
* Step 5
Turn off the heat and serve with rice and aloo Posto (recipe in the link)
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