Kalai Dal Aloo Posto Recipe – Authentic Bengali Urad Dal & Potato Curry

Last Updated on 4 months by Neha Deshmukh

Kalai Dal Aloo Posto Recipe – Authentic Bengali Urad Dal & Potato Curry

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Kalai Dal Aloo Posto. It’s a classic Bengali combination, a comforting hug in a bowl, and honestly, a dish that always reminds me of my grandmother’s kitchen. The earthy richness of the urad dal paired with the subtly nutty, creamy potatoes… it’s just magic. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a meal; it’s an experience. Kalai Dal Aloo Posto is a beautiful balance of flavors and textures. The dal is wonderfully smooth and flavorful, while the aloo posto (potato with poppy seeds) offers a delightful creaminess. It’s surprisingly easy to make, even if you’re new to Bengali cuisine, and it’s guaranteed to impress! Plus, it’s a fantastic way to explore the unique flavors of Eastern India.

Ingredients

Here’s what you’ll need to create this deliciousness:

• ½ cup Split white urad dal
• 3 nos Green Chillies
• ¼ tsp Hing/Asafetida
• 2.5 cups Water
• as needed Salt
• 2 pinches Turmeric powder
• 1 inch piece Ginger
• 1 tbsp Mouri/Fennel Seeds
• 3 nos Potato
• 3 tbsp Poppy seeds
• 1 tbsp Cooking oil
• ½ tsp Jeera/Cumin seeds

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything turns out perfectly!

Split White Urad Dal: Quality matters here! Look for dal that’s fresh and doesn’t have any discolouration. Soaking isn’t essential for this recipe, but a quick 30-minute soak can help it cook a little faster.

Hing/Asafetida: This little pinch packs a huge flavour punch! It adds a lovely savoury depth. If you can’t find hing, a tiny pinch of garlic powder can be a substitute, but it won’t be quite the same. Different regions in Bengal use varying amounts – some love a strong hing flavour, others prefer it more subtle.

Poppy seeds (Posto): This is the star of the Aloo Posto. Sourcing good quality poppy seeds is key. Traditionally, Bengali kitchens would grind these seeds using a sil nora (mortar and pestle) for the most authentic flavour.

Fennel Seeds (Mouri): Don’t skip these! They add a beautiful aromatic quality and are known for their digestive benefits. A little goes a long way.

Oil: Traditionally, mustard oil is used in Bengali cooking for its pungent flavour. However, vegetable oil or sunflower oil work perfectly well if you prefer a milder taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Start the Dal: Dry roast the split white urad dal in a pressure cooker over medium heat until it turns golden brown. This step really enhances the flavour. Add 2 cups of water, a pinch of turmeric powder, and the hing. Pressure cook for about 3-4 whistles, or until the dal is wonderfully mushy.
2. Ginger-Fennel Paste: While the dal is cooking, let’s make the flavour base. Grind the ginger and fennel seeds into a smooth paste using a little water.
3. Dal Time: Heat a tablespoon of oil in a pan. Add the green chillies and sauté for a minute. Then, add the ginger-fennel paste and cook until fragrant – about 2-3 minutes. Add the cooked dal, salt to taste, and ½ cup of water. Simmer for 5-7 minutes, allowing the flavours to meld. Set aside.
4. Aloo Posto Prep: Now for the Aloo Posto! Soak the poppy seeds in a little water for 10-15 minutes. This helps them grind into a smoother paste. Drain and grind into a smooth paste using a little water.
5. Potato Power: Cube the potatoes. Heat a little oil in a separate pan. Temper the cumin seeds and green chillies. Sauté the potatoes until they’re golden brown and slightly softened.
6. Posto Magic: Add the poppy seed paste, salt, and about 1 cup of water to the potatoes. Cover and cook until the potatoes are tender and the mixture is semi-dry – about 15-20 minutes. Stir occasionally to prevent sticking.
7. Serve & Enjoy: Serve the Kalai Dal and Aloo Posto hot with steamed rice. A drizzle of ghee on top is optional, but highly recommended!

Expert Tips

• Don’t be afraid to adjust the amount of green chillies to your spice preference.
• For a smoother dal, you can strain it after pressure cooking.
• The Aloo Posto should be creamy, not watery. Adjust the water accordingly.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce or omit the green chillies for a milder flavour. Add a pinch of red chilli powder for extra heat.
• Festival Adaptations: This dish is often served during Bengali festivals like Durga Puja and Poila Boishakh (Bengali New Year).

Serving Suggestions

This dish is best enjoyed with a simple steamed rice. A side of bhaja (fried vegetables) or a fresh salad complements it beautifully. My family loves it with a side of begun bhaja (fried eggplant)!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Kalai Dal and what makes it special?

Kalai Dal is split white urad dal, a staple in Bengali cuisine. It’s known for its creamy texture and slightly nutty flavour.

Can I use a different type of dal instead of Urad Dal?

While urad dal is traditional, you could use moong dal in a pinch, but the flavour and texture will be different.

How can I adjust the consistency of the Aloo Posto?

If it’s too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered.

What is the best way to grind poppy seeds for Aloo Posto?

A high-powered blender works well, but soaking the seeds first is crucial for a smooth paste. Traditionally, a sil nora is used.

Can this dish be made ahead of time?

Yes! Both the dal and the Aloo Posto can be made a day ahead and reheated. The flavours actually develop even more overnight.

Is Hing/Asafetida essential for the flavor profile?

While you can substitute, hing adds a unique savoury depth that’s characteristic of Bengali cooking. It’s worth seeking out if you can!