Grocery
Whole Urad Dal with Skin
What it is
This is whole urad dal, also known as black gram, with its outer skin still intact. The skin provides a slightly chewier texture and a more robust flavor compared to split urad dal. It is a common ingredient in Indian cuisine, valued for its creamy texture when cooked and its ability to absorb flavors. The whole beans require a longer cooking time but offer a satisfying bite.
How people cook with it
Whole urad dal with skin is a versatile legume used in a variety of savory dishes. It forms the base for many popular Indian preparations.
- Thickening curries and stews
- Creating flavorful lentil dishes
- Adding texture to batters
- Serving as a side dish
Before cooking, it is essential to thoroughly rinse the whole urad dal. Soaking the beans for several hours, or overnight, significantly reduces the cooking time and helps them soften. Once soaked, they can be boiled until tender, often with aromatics like ginger, garlic, and spices. The cooked dal can then be mashed or left whole, and incorporated into various gravies, dals, or used as a filling. It is also a key component in batters for items like idli and dosa, where its fermentation properties are utilized.
How it differs from similar foods
Unlike split urad dal (urad dal dhoya), this whole version retains its skin. This means it has a slightly firmer texture and a deeper, earthier flavor. The cooking process also takes longer, and the resulting dish will have more distinct bean pieces rather than a uniformly smooth consistency.
Who it is for
Home cooks preparing traditional Indian meals often reach for this ingredient.
How to keep the rest
To maintain freshness, store the uncooked whole urad dal in an airtight container in a cool, dry place. Avoid exposure to moisture and direct sunlight. Properly stored, it can last for a considerable amount of time, retaining its quality for future culinary uses.