Loading...
A classic Bengali comfort food, this creamy and fragrant dal is made from urad dal, subtly spiced with fennel, ginger, and a simple tempering. It's a staple in Bengali households, perfect with steamed rice.
For 4 servings
Soak the Dal
Pressure Cook the Dal
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
A classic Bengali comfort food, this creamy and fragrant dal is made from urad dal, subtly spiced with fennel, ginger, and a simple tempering. It's a staple in Bengali households, perfect with steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 231.92 calories per serving with 12.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Phoron)
Combine and Simmer
Add diced vegetables like carrots, green peas, or bottle gourd (lau) to the pressure cooker along with the dal for a more wholesome dish.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them. The flavor comes purely from ginger and the tempering spices.
For a slight variation, you can add 1/2 teaspoon of cumin seeds (jeera) along with the fennel seeds in the tempering.
For an even creamier dal, add a tablespoon of ghee to the pressure cooker before cooking the dal.
Urad dal is an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function, making it a great choice for vegetarians and vegans.
The significant fiber content aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
This dal provides a substantial amount of iron, a mineral crucial for forming hemoglobin, preventing anemia, and boosting energy levels throughout the day.
Packed with essential minerals like magnesium, calcium, and phosphorus, urad dal contributes to maintaining strong, healthy bones and preventing age-related bone issues.
Biulir Dal is a traditional Bengali lentil dish made from skinned and split urad dal (black gram). It is known for its creamy texture and unique aroma, which comes from a tempering of fennel seeds, ginger, and other whole spices.
Yes, Biulir Dal is very healthy. It is an excellent source of plant-based protein, dietary fiber, iron, and magnesium. It aids in digestion, helps manage blood sugar, and provides sustained energy.
One serving of Biulir Dal (approximately 1 cup or 250g) contains around 245-260 calories, depending on the amount of ghee or oil used.
Absolutely. You can cook the soaked dal in a heavy-bottomed pot. It will take longer, about 45-60 minutes, for the dal to become soft and tender. Add more hot water as needed during cooking.
Urad dal has a natural tendency to become slightly mucilaginous or slimy. To minimize this, ensure you don't overcook the dal and avoid over-whisking it after it's cooked. A gentle mash is all that's needed.
Leftover Biulir Dal can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken upon cooling, so add a little hot water while reheating to restore its original consistency.