Biulir Daal (Urad Daal)

It is a favourite daal (Lentil) of Bengal, specially during the hot summer times. This daal is eaten generally with a dish made with poppy seed (see Phulkopir Posto), or with simple home fried potatoes (Alu Bhaja).

Ingredients

• Biuli (Urad) Daal ½ KG
• Ginger 5 cm
• Hing (Asafoetida) 1 tablespoon
• Salt to taste
• Oil
• Whole green chillies 3 - 5

Preparation

Urad Daal

Boil the daal until it reaches a softness so that you can press it with your fingers and smash it. While boiling skim off the white crud that gathers on top of the daal also start with double enough water so that you have about two digits of water above the daal surface. At the end you do not want too much water or too dry a daal so if you feel add some water midway.

Ginger

Either grate or crush the ginger in a mixer

Hing

Mix the hing powder with little warm water

Cooking

• Heat oil
• Pour the hing in oil
• Pour the ginger paste in
• Stir for few minutes (make sure it does not burn, but you get the sweet ginger smell)
• Pour in the boiled daal
• Add the whole green chillies
• Add salt
• Stir and boil for another five minutes

Your Biullir Daal is ready.