Kalai Dal Bengali

This is a Bengali-style version of urad dal. It was made into more of a soup-consistency than some of the other dals I have recently made. I was worried at first about using so much fennel powder. In the beginning, its aroma completely overpowered everything else. After cooking, however, all the flavors blended together, creating a very balanced dish.

Kalai Dal Bengali

2 Tbsp ghee
1/2 cup urad dal, soaked for 1 hour
1 tsp cumin seeds
1 tsp ginger garlic paste
2 Tbsp saunf (fennel powder)
1 Tbsp salt
1 tsp turmeric
1/2 tsp ground red pepper

Melt ghee. Cook cumin seeds 2-3 min. Add ginger garlic paste and saunf. Cook 3 min, stirring regularly to achieve a grainy paste-like consistency. Add more ghee if paste is too dry. Add urad dal and cook 5 min. Add 4 cups water, turmeric, ground red pepper, and salt. Bring to boil and reduce to low heat. Cook approx 40 min. Do not let all the water evaporate. Lower heat or stop cooking early to avoid this. Remove from heat and serve on rice.