Aromatic, savoury traditional Bengali kolaiyer dal with saunf and hing tempering gives this dish a distinct flavour. A hearty and filling dal that is frequently served with rice.
Nutrition Information per serve
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151.4 kcal
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16.3 gm
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3.7 gm
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5.8 gm
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4.4 gm
- Ingredients
- Step-by-Step
- FAQs
2.0 Tbsp(30.0 gm) Urad Dal
1.0 Number(0.75 gm) Red Chilly
1/2 Tsp(1.0 gm) Saunf
1/4 Tsp(0.6 gm) Haldi
0.13 Tsp(0.37 gm) Hing
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(5.0 ml) Mustard Oil
125.0 Ml(125.0 ml) Water
Prepreparation
Soak 2tbsp urad dal.
Preparation
In a cooker, add 2 tbsp urad dal, 1/4th tsp haldi and 1/4th tsp salt.
Add enough water to cook the dal.
Pressure cook the dal and keep it aside.
Heat 2 tsp mustard oil, add 1 dry red chilly, 1/2 tsp saunf and 1/8th tsp hing.
Add tempering to the cooked dal.
Serve the dal with rice
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