And it would be supremely unfair if I did not publish a sequel to my post last week on the sublime Sylheti urad dal with loads of fried eggplant.
And this time it’s kalai dal, my husbands favourite -the cold runny ginger and fennel-seed perfumed urad dal, simple, no-fuss and earthy, that accompanied by aloo posto is quintessential West Bengal soul food !!!!
Enjoy !!!!
Kalai Dal (Urad Dal)
Kalai Dal - the cold runny ginger and fennel-seed perfumed urad dal, that accompanied by aloo posto, is quintessential West Bengal soul food !!
Ingredients
- 1 cup urad dal husked and split
- 1 tsp fennel seeds
- 2 - 3 dry red chillies coarsely torn
- 1 - 2 bay leaves
- 1 - 2 tbsps fennel powder freshly ground
- 11/2 tbsps ginger paste
- 2 tsps mustard oil
- 1 tsp sugar
- salt to taste
Instructions
- Soak the urad dal for 6-7 hours or overnight.
- Cook the urad dal in a pressure cooker with 2 cups of water until mushy. 2-3 whistles I would reckon. Keep aside.
- Heat oil in a deep bottomed pan, when smoking hot, add the paanchforon, fennel seeds, bay leaves and red chillies. Allow them to splutter.
- Now add 1 tbsp ginger paste and saute for 2-3 minutes over a medium flame. Pour in the boiled urad dal, bring to a simmer.
- Add the fennel powder, sugar and salt, give a good stir. This dal shall be of a runny consistency. Add some hot water if needed to get the consistency right.
- Adjust seasonings, finish with a sprinkle of fennel powder and 1/2 a tbsp of ginger paste if needed.
- Serve cold (yes, cold, its almost a sin to serve it hot !!!) with aloo posto and rice.
Hi Maumita, love your site and recipes! Can I check if panchphoran is indeed required for this recipe as your instructions don’t reference it but it is there under the ingredients list
Thanks!
Thank you Dipti for pointing it out. It’s a must ingredient for this recipe. 🙂
The panch phoron, mentioned in instructions but not in ingredient list. I know its usually in Kolair Dal. How much do you use? Otherwise great recipe. Excited to explore your recipes.