This one is usually called black dal when whole, and white when it’s skinned and split. And yes, the black urad is the star ingredient in Dal-Makhani. Urad is also used to make bonds, papads, medu vada, a version of payasam, and even dosas!
It has a very earthy taste and is often slimy on the tongue. In Bengal, the white urad is also used to make Biulir Dal, a recipe that’s quite simple and yet absolutely delicious. And what’s quite unique about this recipe is that the flavor is enhanced by the addition of fennel.
Health benefits: Improves digestion, the good source of protein, controls cholesterol.