Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
11/2 cup of biuli daal/urad daal/split black gram lentils (soaked in water for atleast 4 hours); ½ tsp ginger paste; ½ tsp fennel seeds paste.


Spices:

  • ½ tsp whole fennel seeds
  • 1 dry red chilli
  • ¼ tsp asafoetida powder/hing
  • ½ tsp turmeric powder
  • Salt to taste
  • Sugar to taste.

Steps:
  1. Pressure cook the daal/lentils with a pinch of salt and turmeric powder. Wait until 4 whistles and let the pressure to be released normally.
  2. Temper the oil with ½ tsp whole fennel seeds, asafoetida powder/hing and dry chili.
  3. When the fennel seeds starts to splutter, add the ginger and fennel seeds paste along with a pinch of salt. Fry for 2 minutes on low flame.
  4. Add turmeric powder, salt and sugar. Stir well.
  5. Add the boiled lentils along with some warm water according to the thickness you want.
  6. Cover it and cook on medium heat for 5 minutes.
  7. Open the lid, adjust the taste of salt and sugar.
  8. Turn off the heat and serve hot with plain rice.
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