Niramish Kalai Daal /Urad Daal Bengali Style

This dal is a winning combination and the ultimate Bengali comfort food when paired with Aloo posto and steamed rice. It is often said to be a delicacy for those Bengali hailing from West Bengal. Let’s have a look how to cook it.

Ingredients

• 100 g split cook gram

• 1 tbsp ginger paste

• 1 tbsp fennel seed powder

• 1 tsp turmeric powder (optional — I prefer without it)

• 1 tsp fennel seeds

• 1 bay leaf

• 2 dry chillies

• Pinch of asafoetida

• salt to taste

Method

• Dry fry cook gram in a pan over medium heat.

• Wash the fried gram. Pressure cook for 5-6 minutes with water and salt.

• Heat oil in a pan. Add fennel seeds, dry chillies and bay leaf. Let it sputter.

• Add the boiled gram, turmeric powder, fennel seed powder, ginger paste and salt. Add more water if required and boil till desired consistency is attained.

• Add a pinch of asafoetida. Boil for another minute and remove from heat.

• Serve hot with rice.