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Kalai Dal

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 !!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: Bengali
Ingredients Method

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

Method
 

  1. Soak the urad dal for 6-7 hours or overnight.
  2. Cook the urad dal in a pressure cooker with 2 cups of water until mushy. 2-3 whistles I would reckon. Keep aside.
  3. Heat oil in a deep bottomed pan, when smoking hot, add the paanchforon, fennel seeds, bay leaves and red chillies. Allow them to splutter.
  4. 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.
  5. 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.
  6. Adjust seasonings, finish with a sprinkle of fennel powder and 1/2 a tbsp of ginger paste if needed.
  7. Serve cold (yes, cold, its almost a sin to serve it hot !!!) with aloo posto and rice.