Urad dal, also urid dal, comes from the urad bean (black gram). In Dutch it is called urdbonen and is sometimes labelled zwarte linzen, though it is not a lentil. Husked white urad dal is essential for idli and dosa batter; whole black urad for dal makhani.
What forms of urad are there?
Whole urad is black and keeps its shape; it is used for dal makhani. Split urad with skin is black and white. Husked split urad (urad dal washed) is white and turns creamy and sticky, ideal for batter.
How do you cook urad?
Soak whole urad overnight and cook it for 60 to 90 minutes. Soak husked urad dal for 30 minutes for dal, or 4 to 6 hours if you will grind it into batter.
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Frequently asked questions
- What is dal makhani?
- A creamy Punjabi dal of whole black urad and often red kidney beans, slow-cooked with butter and cream.
- Can I replace urad with lentils?
- For an everyday dal, yes, but not for idli and dosa: urad gives them their light, fermented texture.