Biulir dal
Biulir dal, from above
VegWest Bengal

Biulir dal

Urad dal with fennel, ginger and hing. The dal that goes with aloo posto, no exceptions.

45 minTime
13 gProtein each
mildSpice
Posto's partner2 chapters · 1 min read

Make it your way

Grandma's wayFennel, ginger, hing. Rarh Bengal's comfort dal.
The original
229kcalsame
13 gproteinsame
10 gfibresame
45minutessame

Biulir dal as West Bengal makes it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Urad dal (split black gram)1 cup split, husked
Water4 cups
Turmeric (ground turmeric)½ tsp
Saltto taste
Mustard oil1 tbsp
Ghee1 tsp
Fennel seeds1 tsp, plus 1/2 tsp crushed
Asafoetidaa big pinch
Dried red chilli2
Ginger5 cm, ground
Sugar½ tsp

Method

4 steps
  1. 1Lightly dry roast the dal until it just smells toasty. Wash and boil with water and turmeric until soft.
  2. 2Heat mustard oil and ghee. Add fennel, asafoetida and dried chillies.
  3. 3Add the ginger paste and fry for a minute, then pour in the dal.
  4. 4Add salt, sugar and crushed fennel. Simmer 5 minutes to a medium thick consistency.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Biulir dal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
On the side Shukto45 min
On the side Bengali aloo dum40 min
To drink Lebu cha6 min
Something sweet Payesh70 min
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