Dal Kalai, Bengali Kalai Dal
by Tarla Dalal
Taste has nothing to do with complexity – and this recipe proves the fact! A simple dal from Bengali kitchens, Dal Kalai is made by flavouring cooked urad dal with a paste of saunf and ginger.
Together with a quick tempering of green chillies, this paste gives the dal such an awesome taste and aroma, making it totally irresistible.
However, once you try the recipe, you will be awed by its simplicity! Indeed, it is so easy and quick you can make it on the busiest of days.
Without much oil or cream, the Dal Kalai is also a great choice for diabetics and weight-watchers . Enjoy it with Mixed Sprouts Paratha .
Dal Kalai, Bengali Kalai Dal recipe - How to make Dal Kalai, Bengali Kalai Dal
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
1 cup urad dal (split black lentils) , washed and drained
1/2 tsp turmeric powder (haldi)
salt to taste
2 tsp oil
2 slit green chillies
1/2 tsp asafoetida (hing)
To Be Blended Into A Smooth Paste (using 5 Tbsp Of Water)
1 1/2 tbsp fennel seeds (saunf)
2 tsp roughly chopped ginger (adrak)
- Method
- Combine the urad dal, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.
- Lightly mix it using a whisk.
- Add 1 cup water, mix lightly using a whisk. Keep aside.
- Heat the oil in a deep non-stick pan, add the slit green chillies and asafoetida and sauté on a medium flame for a few seconds.
- Add the prepared paste, mix well and cook on a medium flame for 1 minute.
- Add the cooked dal, little salt and 1 cup water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
| Energy | 164 cal |
| Protein | 10.1 g |
| Carbohydrates | 25 g |
| Fiber | 4.9 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 34 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 0 mg |
| Folic Acid | 55.4 mcg |
| Calcium | 64.7 mg |
| Iron | 1.6 mg |
| Magnesium | 54.6 mg |
| Phosphorus | 161.7 mg |
| Sodium | 16.7 mg |
| Potassium | 336 mg |
| Zinc | 1.3 mg |
A simple dal with not too many spices but the taste of fennel seeds is quite dominating, thus making it different from the other dals. It pairs very well with another famous Bengali recipe - http://www.tarladalal.com/Mixed-Sprouts-Parota-Sprouts-Paratha-40780r