Grocery
Split Black Gram Lentils
What it is
These are split black gram lentils, also known as urad dal dhuli. They are the whole black gram lentil with the skin removed and then split in half. This processing makes them cook faster and results in a softer texture compared to whole urad dal. They are a staple in South Asian cuisine, prized for their creamy consistency when cooked and their mild, earthy flavor. The split halves are easily digestible and absorb flavors well.
How people cook with it
Split black gram lentils are a versatile ingredient used in many savory dishes.
- Thickening curries and stews
- Making savory pancakes
- Creating flavorful lentil dals
- Forming the base for dips
To prepare, rinse the split black gram lentils thoroughly under cold water until the water runs clear. Soaking is often recommended for about 30 minutes to an hour, though it is not always strictly necessary due to their split nature. They are then typically boiled or simmered in water or broth until tender and creamy. They can be seasoned with a variety of spices, herbs, and aromatics like ginger, garlic, and chilies. They are often tempered with hot oil or ghee infused with spices.
How it differs from similar foods
Compared to whole urad dal, urad dhuli cooks more quickly and breaks down into a smoother, creamier texture. The absence of the skin also contributes to a lighter color and a less robust flavor profile, making them ideal for dishes where a delicate taste is desired.
Who it is for
Home cooks preparing traditional South Asian meals will find these lentils essential.
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 sealed to prevent moisture and pests from entering. This will help maintain their freshness and quality for future use.