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A comforting Bengali lentil dish made with urad dal. Its unique, subtle flavor comes from a simple tempering of fennel seeds and ginger, creating a fragrant and soothing meal perfect with steamed rice.
For 4 servings
Prepare the dal
Pressure cook the dal
Make the tempering (phoron)
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A comforting Bengali lentil dish made with urad dal. Its unique, subtle flavor comes from a simple tempering of fennel seeds and ginger, creating a fragrant and soothing meal perfect with steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 122 calories per serving with 3.38g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and simmer
Garnish and serve
This recipe is naturally vegan if you simply omit the optional ghee garnish at the end.
To make a Jain version, omit the ginger from the tempering. The dal will still be flavorful from the fennel seeds and hing.
If you're short on time, you can skip the 30-minute soaking step. You may need to add 1-2 extra whistles to the pressure cooking time.
For a spicier dal, add 1-2 dried red chilies along with the fennel seeds in the tempering.