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Sunday, April 12, 2009

Biuli Daal (Bengali Kalai Daal)

Sometimes back I wrote about Aloo Posto (Potatoes cooked in poppy seeds paste). It is served as a side dish with Biuli Daal (Urad Daal or Kalai Daal as known in Bengali). There are many ways of preparing this daal, but most famous is the simple & aromatic recipe stated below.


  • ½ cup (100 gms) urad dal (kalai dal / biuli dal)
  • water (ratio 1 cup dal = 3 cups of water)
  • ½ inch ginger
  • 2 tsp aniseed (fennel / saunf / mouri)
  • 1 bay leaf
  • 2-3 green chilli
  • salt (to taste)
  • 1 tbsp oil, for tempering


  1. Wash and soak the daal for 10 mins. Drain and keep aside.
  2. Place the aniseed and ginger in a bowl and add hot water. Keep covered for 30 mins. Drain water and blend them together to form a smooth paste. (add a little water, if required). Keep aside.
  3. Boil water in a pressure cooker and release the daal. Add salt and mix well. Place the cover with the lid and give one whistle. Simmer and cook daal for 10-15 mins or until moderately soft. (ensure that the grains are visible and daal is not mushy).
  4. Heat oil in a kadhai, add the bay leaf, green chillies and aniseed-ginger paste. Saute and stir a little (don’t fry too much or the paste will have a burnt smell & taste).
  5. Pour the tempering over the daal. Adjust the seasoning. (the daal should not be too thick. Add a little water, if necessary and give one boil). Serve hot with rice.


Anonymous said...

new to me..looks interesting and delicious.

Anonymous said...

I am sorry to say but by the looks of it I think you have forgotten the turmeric powder. As far as I know (being a bengali) its meant to look yellow.

Boishakhi said...

My mum would make this the same way, no turmeric.. And at the end the dal would look white. However, I do know some of my friends' mums who put turmeric in their's.. so I guess it is just a family/individual preference..

Anonymous said...

biuli daal usually is white... but there is one form of bhaja biuli daal as well

Anjana said...

This dal is cooked with out turmeric in bengal my mother cooked this in the winter, so it was a winter dish, she called it maskalai dal, that is urad dall split with out chilka. I did not write her recepi down, what a mistake, she has passed away and I am craving this dal.

Jayant said...

I remember the same recipe but mother use to add Hing(Asafoetida)while giving phoron(tempering)

popai5000 said...

hing dile aro bhalo lage. tobe mouri diyeo kharap na.

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