Whole urid, or whole black gram, has a dark skin and a pale interior. It is valued for its creamy texture in slow dals and for its use in fermented batters.
How to use it. Soak it and cook until very tender for dal. For batters, soak and grind it as the recipe directs, then leave the mixture to rest.
Best for. Dal makhani, idli, dosa and recipes needing a substantial pulse.
Schani in a 2 kg format. Add it to your order with delivery to Spain and Portugal. For appropriate use and storage, consult the brand guidance supplied with the item before adding it to your kitchen routine.