Biulir Dal Ar Jhinge Posto

Biulir Dal Jhinge Posto Biulir Dal Jhinge Posto

Biulir Dal is known as Urad dal in the rest of the country. But in Bengal, this dal is known as Urad dal or Kalai dal. We used to cook the halved Kalai er dal. You may roast the dal or may not. To avoid the slippery texture people should roast the dal, but I like the slurpy texture of the dal. My hubby loves this dal along with aloo jhinge posto, and for the texture, he used to call this, 'Horka Dal'. Horka means slippery. And believe me, if this dal is cooked, he doesn't need anything else than posto. In 'Ada-Mouri bata'(ginger and fennel seeds paste) perfumed biulir dal is a family favorite. My 20 months boy also loving this. Though he is not allowed to have posto. But he enjoys it along with aloo bhate and begun bhaja. In most of the house, people temper the dal with ginger and fennel paste, but my mom used to add this paste while the dal will boil after tempering. She says, adding this paste at the end will stay and make the dal even more flavorful. She adopted this dal recipe from my Granny(mom's mother), and now I've inherited the recipe from her. In our house, this dal should be white in color. Though many people add turmeric, we don't. We like this dal white in color along with 'Aloo Jhinge Posto & Begun bhaja'. And our 'Jhinge posto' is like a dry sabji. Mom used to stir fry at the end of the dish to make it zero gravy. As we Bengalis say this 'Sukno Jhorjhore posto'. And this recipe players are like our very own superstars Jodi 'Uttam Kumar Suchitra Sen'. How they both compliments each other, this 'Biulir Dal Jhinge Posto' is just like them. So let's check for the recipe....

Biulir Dal is known as Urad dal in the rest of the country. But in Bengal, this dal is known as Urad dal or Kalai dal. We used to cook the halved Kalai er dal. You may roast the dal or may not. To avoid the slippery texture people should roast the dal, but I like the slurpy texture of the dal. My hubby loves this dal along with aloo jhinge posto, and for the texture, he used to call this, 'Horka Dal'.

Biulir Dal Ar Jhinge Posto Biulir Dal Ar Jhinge Posto
Biulir Dal Ar Jhinge Posto
Biulir Dal Ar Jhinge Posto

Ingredients of Biulir Dal Jhinge Posto

For Biulir Dal :

  • Urad/biul/kalai dal 1/2 cup, wahsed and soaked in tap water for 30 minutes. You can day roast the dal before wahsing and soaking

For temepring the dal:

  • Mustard oil 1 tablespoon
  • Ghee 1 teaspoon
  • Whole red chili 1
  • Bay leaf 2, large
  • Fennel seeds 1 teaspoon
  • Hing 1 decent pinch

Other Ingredients :

  • Salt to taste
  • Sugar to taste
  • Ginger paste 1 teaspoon
  • Fennel seeds paste 1/2 teaspoon

Aloo Jhinge Posto :

  • Potato 2 medium size
  • Jhinge or ridge gourd or turai 2 medium size
  • Mustard oil 3 to 4 tablespoons
  • Green chili as per taste
  • Salt to taste
  • Turmeric 1/2 teaspoon
  • Poppy seeds 4 tablespoons
Biulir Dal Ar Jhinge Posto Biulir Dal Ar Jhinge Posto

How to make Biulir Dal Jhinge Posto Recipe

For Biulir Dal :

  • Take the soaked dal in a pressure cooker, add sufficient water to it and boil till 4 to 5 whistles. It depends on the place where do you live. If in hill station the water will be hard, and you need more whistles to cook the dal properly. So if the dal is not done, just add little more water and boil for another 2 to 3 whistles.
  • Now take a wok, heat oil & ghee, temper the oil with red chili, bay leaf, fennel seeds, and hing and fry everything for few seconds. Now pour the boiled dal into the wok, add 1/2 cup water salt and sugar and boil for 10 minutes, covered on low heat. After 10 minutes, open the lid, check for salt and sugar, add if needed. Now add the ginger & fennel seeds paste and give the dal a nice stir. Turn off the heat & serve hot with steamed rice & 'Aloo Jhinge Posto'.

Aloo Jhinge Posto :

  • Take the poppy seeds in a blender, add little water and 1 chili, and blend to make a smooth paste. Add little water as per need.
  • Now take the potato, peeled them, and cut into chunks. Take the jhinge, peeled and cut them too into chunks. Take everything in a strainer and wash under running water.
  • Take an iron kadai, add mustard oil and heat until the oil is smokey. Temper the oil with green chili. Add the potato and ridge gourd chunk, a little salt and fry for 3 to 5 minutes. Now add turmeric and poppy seeds paste and mix everything well to coat the vegetables with the poppy seeds paste. Add little water and cover the pan, lower the gas to cook the vegetables nicely.
  • It will take at least 5 minutes. Again cooking time depends on the place where do you live. In Kolkata, you don't need more than 5 minutes if you're cooking with 'Chandramukhi Aloo'. But in Hyderabad takes longer than 5 minutes. So just check after few times. If the vegetables are cooked then go for the next step or stay there for another few minutes.
  • If the vegetables are cooked, higher the gas, and dry the excess water to make dry aloo jhinge posto. Check for the salt, add if needed.
  • Serve hot with any dal and steamed rice....

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