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- 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.
₹89.00₹86.00
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