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July 5, 2014


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Aloo posto-kalai er dal recipe

This week’s Bengali recipe  Kalai er dal and aloo posto is one of the famous,hot combo that is served in an authentic Bengali lunch thali.I actually wanted to try aloo posto recipe and some bengali style dal recipe with toor dal or masoor dal.But when i was going through some blogs,they had mentioned aloo posto tastes great with kalai-er dal (dal made of split white urad dal).As i have not tried any dal recipes with urad dal,i tried this combo recipes from here.Both are no onion no garlic dishes.As Bengali’s say,aloo posto and kalai dal is really a classic combo and healthy too.The dal was aromatic with fennel n ginger flavour and alu posto was a bit spicy sidedish coated with poppy seeds paste.This combo went along each other very well Thumbs up. We loved its taste.I had some leftover dal and aloo posto for dinner and i found its taste was much much improved.I think this dish needs some standing time for all the flavours to blend well.Ok,lets see how to make this bengali  urad dal and the famous aloo posto recipes below Smile.

Kalai dal

Kalai dal recipe

Kalai dal recipe Bengali style kalai er dal recipe - Split white urad dal flavoured with ginger & fennel !
Cuisine: Indian
Category: Dal
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 200ml

  • Split white urad dal - 1/2 cup
  • Green Chillies -2-3 nos
  • Hing/Asafetida - 1/4 tsp
  • Water - 2 cups for cooking the dal & 1/2 cup later
  • Salt- as needed
  • Turmeric powder - 2 pinches (optional)
To grind to a paste
  • Ada-Mouri bata ( a wet paste of Ginger and Fennel Seeds)
  • Mouri/Fennel Seeds - 1 tbsp
  • Ginger - 1 inch piece

  • In a pressure cooker base,take the dal and dry roast it till it turns golden brown lightly with a nice smell.Roasting is to avoid the sliminess of the dal while eating.But this step is completely optional.Add enough water,turmeric powder,hing and pressure cook till dal turns mushy.
Bengali dal step1
  • In the mean time,grind the ginger and fennel seeds to a smooth paste adding water.
Bengali dal step2
  • After the pressure is released,remove the lid of the cooker and mash the dal well with a whisk or ladle.Keep aside.
  • In a kadai,heat oil and saute the green chillies and the ground paste.Saute till u get a nice smell.
Bengali dal step3
  • Add the cooked dal,salt and some water.Allow it to boil well for 5-7 minutes.check the consistency.Make it thick or slightly thin as per ur wish.
Bengali dal step4
Serve hot with rice topped with a drop of ghee !Enjoy !


Aloo posto recipe

Aloo posto recipe

Aloo posto recipe Bengali style aloo posto - Yummy side dish for kalai dal or any bengali dal recipe
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Potato - 3 nos
  • Poppy seeds - 3 tbsp
  • Salt & water - as needed
  • Cooking oil - 1tbsp
  • Jeera/Cumin seeds - 1/2 tsp
  • Green chillies - 3 nos

  • Soak poppy seeds in enough water.Wash and chop the potatoes into cubes(refer picture)
Aloo posto step1
  • Grind the poppy seeds after 10-15 minutes to a smooth paste adding little water.Grind for long time to get a smooth paste.
  • Heat oil in a kadai and splutter jeera & saute slitted green chillies.Add the potato cubes and saute till golden brown.Add salt.
Aloo posto step2
Aloo posto step3
  • Add the ground poppy seeds paste.Mix well and add some water.Cover & cook till potatoes are well cooked.All the water will be absorbed and the mixture will be semi dry.
Aloo posto step4
Remove and serve with dal rice.
Enjoy !

Enjoy this hot and delicious Bengali combo for lunch !Smile

 Bengali urad dal,aloo posto recipe
Do check out my other Bengali recipes too Smile

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  1. must try this combo sounds very interesting.. bookmarked

  2. hey...thank u visiting my space...glad to have connected with u...u too have a wonderful space here

  3. Lovely and tasty platter...... Looks interesting !!

  4. wonderful combo and delicious so!!!

  5. A healthier option for a family favorite.


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