Grocery · 7
Whole Black Lentils
What it is
These are whole, unskinned black lentils, also known as urad dal. They retain their natural shape and have a rich, earthy flavor. The dark outer skin is intact, contributing to their distinct texture and color when cooked. They are a staple in many cuisines, particularly Indian cooking, where they are valued for their versatility and satisfying bite.
How people cook with it
Whole black lentils are a foundational ingredient for many savory dishes. They can be simmered until tender or ground into pastes for various preparations.
- Simmered lentil stews
- Thickening agent for curries
- Ground into batter for fritters
- Added to hearty soups
To prepare whole black lentils, they typically require soaking for several hours or overnight to reduce cooking time and improve digestibility. After soaking, rinse them thoroughly. They are then simmered in water or broth until they reach a tender, creamy consistency. They can be seasoned with spices and aromatics during the cooking process. For dishes like dal makhani, they are slow-cooked to achieve a rich texture. They can also be cooked and then mashed or pureed.
How it differs from similar foods
Unlike split or skinned lentils, whole black lentils maintain their shape and have a firmer texture even after extended cooking. Their dark skins impart a deeper color and a slightly more robust flavor profile compared to lighter colored lentils.
Who it is for
Home cooks and professional chefs preparing traditional Indian and South Asian dishes.
How to keep the rest
Store any unused portion in an airtight container in a cool, dry place away from direct sunlight. Ensure the container is well-sealed to prevent moisture absorption and maintain freshness. Properly stored, they can last for a considerable time.