legume
Black urad dal
Kali urad dal
Book measures by weight; no spoon conversion needed.
Instead of Black urad dal
Whole black gramUse the same weight; it is the same bean. Soak as directed and cook until creamy.
Whole black gramUse the same weight; it is close but may lack the black skin, so the colour and earthy taste will be lighter.
Split skinned black gramUse the same weight; it cooks faster and gives a less earthy, paler dal, so reduce cooking time and check often.
