Biulir Dal
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Dal
- b.Rinse the urad dal under cool running water until the water runs clear. This removes any dust or impurities.
- c.Place the rinsed dal in a bowl and cover with 2 cups of water. Let it soak for at least 30 minutes, or up to 2 hours. Soaking is key to a creamy texture and faster cooking.
- d.After soaking, drain the water completely and discard it.
- 2
Step 2
- a.Pressure Cook the Dal
- b.Transfer the drained dal to a pressure cooker. Add 4 cups of fresh water, turmeric powder, grated ginger, 1 slit green chili, and salt.
- c.Secure the lid and cook on medium-high heat for 4-5 whistles, which typically takes about 15-20 minutes.
- d.Turn off the heat and allow the pressure to release naturally. Do not force open the cooker.
- e.Once the pressure has subsided, open the lid. The dal should be soft and cooked through. Whisk it gently with a wire whisk or the back of a ladle until it reaches a creamy consistency. Avoid over-whisking into a paste.
- f.Stir in the sugar. If the dal seems too thick, add 1/2 cup of hot water to reach your desired consistency.
- 3
Step 3
- a.Prepare the Tempering (Phoron)
- b.In a small pan or tadka pan, heat the ghee over medium heat until it melts and shimmers.
- c.Add the bay leaf, dried red chilies, and fennel seeds. Sauté for 30-40 seconds until the fennel seeds become aromatic and start to crackle.
- d.Add the asafoetida and the remaining slit green chili. Cook for another 10 seconds, ensuring the spices don't burn.
- 4
Step 4
- a.Combine and Simmer
- b.Immediately and carefully pour the hot tempering over the cooked dal in the pressure cooker. Be cautious as it will sizzle.
- c.Stir gently to combine all the flavors.
- d.Place the dal back on low heat and let it simmer for 2-3 minutes. This step is crucial for the flavors of the tempering to meld with the dal.
- e.Turn off the heat. Let the dal rest for 5 minutes before serving. Serve hot with steamed rice and a side of fried vegetables (bhaja).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Bengali flavor, use mustard oil for the tempering. However, ghee provides a richer, nuttier taste.
- 2Do not skip the fennel seeds (mouri); they are the signature spice of this dal.
- 3The small amount of sugar is traditional in Bengali cuisine to balance the savory and spicy notes. You can adjust or omit it based on your preference.
- 4The dal will naturally thicken as it cools. Before reheating, you may need to add a splash of hot water to adjust the consistency.
- 5To avoid a slimy texture, do not overcook or over-whisk the dal. A gentle whisk is sufficient.
- 6For a richer dal, you can add a tablespoon of fresh cream or coconut milk at the end of cooking.
Adapt it for your goals.
With Vegetables
Add diced vegetables like carrots, green peas, or bottle gourd (lau) to the pressure cooker along with the dal for a more wholesome dish.
No Onion No Garlic VersionNo Onion No Garlic Version
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.
Different TemperingDifferent Tempering
For a slight variation, you can add 1/2 teaspoon of cumin seeds (jeera) along with the fennel seeds in the tempering.
Creamier TextureCreamier Texture
For an even creamier dal, add a tablespoon of ghee to the pressure cooker before cooking the dal.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
The significant fiber content aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
Good Source of Iron
This dal provides a substantial amount of iron, a mineral crucial for forming hemoglobin, preventing anemia, and boosting energy levels throughout the day.
Supports Bone Health
Packed with essential minerals like magnesium, calcium, and phosphorus, urad dal contributes to maintaining strong, healthy bones and preventing age-related bone issues.
Frequently asked questions
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.