Deep
Deep Urad Whole Matpe Beans
What it is
These are whole, unskinned matpe beans, also known as urad dal. They are small, black, and oval-shaped. The beans have a mild, slightly nutty flavor and a creamy texture when cooked. They are a staple ingredient in many South Asian cuisines, valued for their versatility and ability to absorb flavors. The whole bean retains its outer skin, which contributes to its texture and appearance in dishes.
How people cook with it
Whole urad beans are a foundational ingredient in numerous savory preparations, often requiring soaking and long cooking times to soften.
- Thickening curries and stews
- Making savory pancakes
- Flavoring lentil dishes
- Creating spiced bean preparations
Before cooking, whole urad beans typically need to be rinsed thoroughly and soaked for several hours, or overnight, to reduce their cooking time and improve digestibility. After soaking, they are usually simmered until tender, which can take a significant amount of time. They can then be incorporated into a variety of dishes, such as thick lentil soups, savory batters for dosas or idlis, or as a base for rich, slow-cooked curries. Their ability to break down and thicken liquids makes them excellent for achieving desired consistencies.
How it differs from similar foods
Unlike split urad dal, whole urad beans retain their dark outer skin. This skin gives them a slightly earthier flavor and a more distinct texture in cooked dishes. The whole beans also require longer soaking and cooking times compared to their split counterparts.
Who it is for
Home cooks preparing traditional South Asian meals often reach for these beans.
How to keep the rest
To maintain freshness, store the dry beans in an airtight container in a cool, dry place, away from direct sunlight. Ensure they are completely dry before storing to prevent spoilage. Properly stored, they can last for a considerable period.