Khalo Dal Recipe (Bengali Style Chilkewali Urad Dal)
Tarla Dalal
• Updated : Dec 30, 2025
Table of Content
About Khalo Dal
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Ingredients
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Methods
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What is khalo dal made of?
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How to cook the dal
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How to make khalo dal
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FAQs
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Related khalo dal recipe
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Tips for Making khalo dal recipe
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Nutrient values
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khalo dal recipe | Bengali style chilkewali urad dal | healthy urad ki dal | with 23 amazing images.
Introduction & Essence
- Khalo Dal is a hearty, flavorful lentil dish originating from Bengal, celebrated for its rich aroma and unique texture.
- This recipe guides you on how to prepare Khalo Dal | Bengali style Chilkewali Urad Dal | Healthy Urad ki Dal.
- It is a humble yet delectable preparation that embodies the essence of Bengali comfort food and is a staple dish in their cuisine.
Health & Customization
- The Bengali style chilkewali urad dal uses minimal, everyday kitchen ingredients and is made with minimum oil, making it suitable for diabetics and weight-watchers.
- Despite its simplicity, it offers an irresistible flavor that leaves you wanting more.
- Khalo Dal is a powerhouse of nutrients, being rich in protein, fiber, iron, magnesium, and potassium.
- The inclusion of the black gram skin significantly boosts antioxidants and dietary fiber, promoting gut healthand overall well-being.
Serving Suggestions
- This dish is typically served piping hot alongside staples like steamed rice or roti.
- It pairs wonderfully with various Bengali side dishes, such as Rosha (mixed vegetable curry), Aloo Posto (potato poppy seed curry), or Begun Bhaja (healthy brinjal snack).
Pro Tips for Khalo Dal
- Soaking is Key: Soaking the dal is essential as it helps to soften the lentils and significantly reduce the cooking time.
- Flavor Variations: Feel free to customize the spice profile by adding other spices to your liking, such as garam masala, coriander powder, or red chili powder.
- Dal Options: While Khalo Dal is authentically made using chilkewali urad dal (split urad with skin), you can also prepare this recipe using plain split urad dal (dhuli urad dal).
Tags
Soaking Time
1 hour
Preparation Time
10 Mins
Cooking Time
16 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
26 Mins
Makes
4 servings
Ingredients
For Khalo Dal
- 3/4 cup chilkewali urad dal (spit black gram with skin) , soaked for 1 hour and drained
- 2 tsp ghee
- 1 small cinnamon (dalchini) stick
- 2 clove (laung / lavang)
- 1/2 tsp cumin seeds (jeera)
- 1 tbsp finely chopped garlic (lehsun)
- 1 tsp finely chopped green chillies
- 1/2 cup finely chopped onion
- 1/2 tsp ginger (adrak) paste
- salt to taste
Method
For khalo dal
- To make khalo dal recipe, combine the urad dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Whisk well and keep aside.
- Heat the ghee in a deep non-stick pan, add the cinnamon, cloves, cumin seeds and garlic. Sauté on a medium flame for a few seconds.
- Add the green chillies and onions and sauté on a medium flame for another 1 to 2 minutes.
- Add the ginger paste and sauté for a few seconds.
- Add the cooked dal, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Serve khalo dal recipe hot.
Khalo Dal recipe with step by step photos
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See the below image of list of ingredients for making khalo dal.
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To make khalo dal recipe | Bengali style chilkewali urad dal | healthy urad ki dal | in a pressure cooker, add ¾ cup chilkewali urad dal (spit black gram with skin) , soaked for 1 hour and drained. Khalo dal is authentically made with chilke wali urad dal, which is urad dal with the skin.
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Add salt to taste.
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Add 2 cups of water.
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Mix well and pressure cook for 3 whistles.
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Allow the steam to escape before opening the lid. Whisk well and keep aside.
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Heat 2 tsp ghee in a deep non-stick pan. Ghee's rich, nutty, and slightly caramelized flavor adds depth and complexity to the khalo dal.
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Add 1 small cinnamon (dalchini). Cinnamon introduces a warm, slightly sweet, and aromatic presence to the khalo dal.
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Add 2 cloves (laung / lavang).
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Add ½ tsp cumin seeds (jeera).
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Add 1 tbsp finely chopped garlic (lehsun). It’s subtle pungency and depth adds complexity and intrigue to the overall flavor profile, making the dish more interesting and satisfying.
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Sauté on a medium flame for a few seconds.
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Add 1 tsp finely chopped green chillies. Green chillies add a refreshing kick to the khalo dal.
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Add ½ cup finely chopped onions.
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Sauté on a medium flame for another 1 to 2 minutes.
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Add ½ tsp ginger (adrak) paste.
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Sauté for a few seconds.
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Add the cooked dal.
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Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
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Serve khalo dal recipe | Bengali style chilkewali urad dal | healthy urad ki dal | hot.
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1. What is Khalo Dal?
Khalo Dal is a hearty, flavorful lentil dish made with chilkewali urad dal (urad lentils with skin). It’s a simple yet satisfying dal preparation with aromatic spices and tempering.
2. What type of dal is used for this recipe?
This recipe uses chilkewali urad dal, which is urad dal with the skin. Soaking the lentils before cooking helps achieve the right texture.
3. How long should the dal be soaked?
You should soak the urad dal for about 1 hour before cooking to help soften the lentils and reduce overall cooking time.
4. How is the dal cooked?
The dal, along with salt and water, is cooked in a pressure cooker for about 3 whistles until it’s soft. After cooking, it’s whisked to a smooth consistency.
5. What spices and aromatics are used?
The dish includes tempering with ghee, cinnamon, cloves, cumin seeds, garlic, green chillies, onions, and ginger paste for a rich flavor.
6. Can I adjust the spice level?
Yes you can add more green chillies or additional spices like garam masala, red chilli powder, or coriander powder to suit your taste.
7. Is there an alternative if I don’t have chilkewali urad dal?
If chilkewali urad dal isn’t available, you can use regular split urad dal (without skin) as a substitute.
8. What should Khalo Dal be served with?
Khalo Dal is best served hot with steamed rice, roti, or any Indian bread. It makes a comforting meal on its own or paired with other dishes.
9. Can I make this recipe without a pressure cooker?
While a pressure cooker speeds up the process, you can cook the dal in a heavy-bottomed pot. Just cook until the lentils are soft and adjust water as needed.
10. Does this dal have health benefits?
Yes because it uses minimal oil and is made mostly of lentils and spices, Khalo Dal is nutritious, high in protein and fiber, and can be a part of a balanced, healthy diet.
Before Cooking
1. Soak the lentils well
Soaking the chilkewali urad dal (urad dal with skin) for at least 1 hour helps it cook faster and gives a smoother texture.
2. Rinse properly
After soaking, rinse the dal until the water runs fairly clear. This removes dust and improves flavor.
Cooking Tips
3. Control the pressure cooking
Pressure cook the dal with water and salt just until it’s soft. Typically 2–3 whistles on medium heat works well. Overcooking can make it too mushy.
4. Whisk well after cooking
Once you open the cooker, whisk the cooked dal to break it up and make it creamy before tempering.
Flavor Enhancements
5. Toast the spices gently
When frying the cinnamon, cloves, cumin and garlic, keep the heat moderate so they release aroma but don’t burn. This makes a big difference in taste.
6. Fresh aromatics
Make sure your garlic and ginger are fresh — they add depth. Slightly sautéing the onions until translucent improves sweetness and balance.
7. Adjust heat with chilies
If you prefer less heat, reduce the chopped green chilis. If you like it spicier, add a bit more or include a pinch of red chili powder.
Texture & Serving
8. Consistency matters
Add a little extra water after tempering if you want it more soup-like. For thicker dal, cook a bit longer after adding the tempering.
9. Pairing suggestions
Serve hot with steamed rice or lightly buttered rotis for a comforting meal. A squeeze of fresh lemon or a dollop of ghee on top right before serving can enhance the flavor.
Optional Boosts
10. Extra spices (optional)
Add a pinch of garam masala, coriander powder, or even a bit of turmeric if you like more spice complexity.
Nutrient values (Abbrv)per plate
| Energy | 131 Calories |
| Protein | 7.1 g |
| Carbohydrates | 19.0 g |
| Fiber | 3.5 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
Click here to view Calories for Khalo Dal
The Nutrient info is complete
Payal Parikh 86
Nov. 2, 2012, 1:36 p.m.
This dal recipe made using chilkewali urad dal is just so easy to make. The use of onions, ginger and garlic in the dal make it perfect to eat with rice or rotis. Must try recipe.
