legume
Split skinned black gram
Dhuli Urad Dal
4 g1 teaspoon
12 g1 tablespoon
Measured by weight only; no spoon or count conversion needed.
Instead of Split skinned black gram
Black gramUse the same weight; usually the same split skinned dal, so no real change.
Whole black gramUse the same weight; soak longer and cook until soft. More intact and slightly less creamy.
Split mung beansUse the same weight; cooks faster but gives less sticky, creamy body to the dish.
Recipes with Split skinned black gram
Andhra Vankaya Thakkali
Aubergine and Coconut Gravy with Curry Leaves, Garlic and Chilli
Chettinad Chicken
Spiced Boneless Chicken with Black Pepper, Ginger and Curry Leaves
Curd Rice
Rice with Yoghurt, Ginger, Chilli and Curry Leaves
Molgai Podi
Dry Ground Chutney
Punjabi Langarwalli Dal
Split Urad Dal with Ginger, Tomatoes, Dried Chillies and Turmeric
Tamil Keerai Poriyal
Stir-Fried Spinach with Ginger & Coconut
Thakkali Pachadi
Spiced Tomato Chutney with Garlic, Chilli and Coconut