Biulir Dal
A classic Bengali lentil dish made with split black lentils (urad dal), simmered until creamy and tempered with aromatic fennel seeds. This simple, comforting dal is a staple in Bengali households and pairs perfectly with steamed rice.
For 4 servings
- prep
Wash and soak the dal.
Rinse the urad dal under cold running water until the water runs clear. Soak the dal in fresh water for at least 30 minutes. Drain the water completely before cooking.
TIPSoaking the dal helps it cook faster and makes it easier to digest. - pressure cook
Pressure cook the dal until soft.
1.Place the drained dal in a pressure cooker.2.Add 3 cups of water, turmeric powder, and salt.3.Secure the lid and cook on medium heat for 3-4 whistles, or about 15 minutes.4.Let the pressure release naturally before opening the lid.TIPThe dal should be soft and cooked through but not completely mushy. Whisk it lightly to get a creamy consistency. - temper
Prepare the aromatic tempering.
1.Heat mustard oil in a small pan over medium heat until it's fragrant.2.Add the bay leaf and dried red chilies. Sauté for a few seconds.3.Add the fennel seeds and let them crackle for about 30 seconds.4.Add the grated ginger and asafoetida, and sauté for another 30 seconds until the raw smell of ginger is gone.TIPBe careful not to burn the spices. Keep the heat on medium and stir continuously. - mix
Combine the tempering with the dal.
Pour the hot tempering directly into the cooked dal. Stir well to combine. Add the sugar and mix again. If the dal is too thick, add a little hot water to adjust the consistency.
- simmer
Simmer briefly and serve.
Bring the dal to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld together. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic Bengali flavor, use mustard oil for the tempering.
- 2The key aroma of this dal comes from fennel seeds, so don't skip them.
- 3Adjust the consistency of the dal to your liking. Some prefer it thick, while others like it slightly thinner.
- 4For a richer version, you can add a teaspoon of ghee at the end, just before serving.
- 5Do not overcook the dal in the pressure cooker, as it can become slimy.
Adapt it for your goals.
Jain
To make a Jain version, simply omit the ginger from the tempering.
veganVegan
This recipe is naturally vegan as it uses oil instead of ghee.
quickQuick
If you're short on time, you can skip the soaking process, but you may need to pressure cook the dal for an extra 5-7 minutes.
healthyHealthy
This recipe is already quite healthy. To reduce sodium, you can decrease the amount of salt used.
Why this is on our healthy list.
Rich in Protein
Urad dal is a fantastic source of plant-based protein, essential for muscle repair, growth, and overall body function.
Aids Digestion
The high fiber content in urad dal helps promote regular bowel movements and supports a healthy digestive system.
Boosts Energy
Being a good source of iron, this dal helps prevent anemia and boosts energy levels by improving hemoglobin production.
Good for Bone Health
It contains important minerals like magnesium, iron, and calcium, which contribute to maintaining bone density and health.
Frequently asked questions
Yes, Biulir Dal is very healthy. It's an excellent source of plant-based protein, dietary fiber, iron, and magnesium. It's known to aid digestion and provide sustained energy.
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