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.
TRS in a 2 kg format. Available with delivery to Spain and Portugal. Check the manufacturer’s information for storage or care, and add other Indian cooking essentials to the same online order.