Schani whole urid is a dried pulse whole urid beans, firm before cooking and mild in flavour. In Indian cooking it brings texture and substance to everyday dishes, from dals to curries and side dishes. It is a useful basic for bringing variety to pulse recipes.
How to use it. Rinse, soak and cook until soft before seasoning.
Best for. A practical amount for one dal makhani recipe or a whole-urid curry. Keep it in a cool, dry place in a well-sealed container.
Schani, 500 g pack. Sent from Barcelona to Spain and Portugal.