Kolai-er Dal (Bengali Split White Urad Dal)

Needless to explain the importance of the classic combo of ‘Kalai-er Dal’ and ‘Aloo Posto’ in Bong kitchen! Sharing the most loved comfort food of Bengalis ‘Kalai-er Dal’ or ‘Biulir Dal’. I like the consistency of the dal a little runny; you may adjust it according to your choice. Try this combo on any summer day lunch with a dash of Gondhoraj lebu!

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Cuisine: bengali
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins


100 gms Split White Urad Dal or Biulir Dal
1 Bay Leaf – Large
½ tsp Panch Foran or Bengal Five Spices
1 tsp Fennel Seed and Bay Leaf Paste (1 Bay leaf, 1/2 tsp Fennel Seeds)
1 tsp Ginger Paste
1 Whole Red Chilli
2 Green Chillie
1 tsp Oil
¼ tsp Asafetida
To taste Salt


  1. Boil dal with salt in a pressure cooker.
  2. Heat oil in a pan and add bay leaf, panch foran, red chilli, asafetida and fry for few seconds and then add the boiled dal and some water. Bring the dal to a nice boil for 10 minutes.
  3. Adjust salt to taste.
  4. Add the ginger paste, fennel and bay leaf paste and green chillies. Do not slit the chillies.
  5. Mix it very well and boil for 1-2 minutes.
  6. Serve with steamed rice and Aloo Posto.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s