legume

Whole black gram

Sabut Urad

Measured purely by weight

Nothing matches the uniquely creamy, gelatinous texture and earthy skin flavour of whole black urad dal in slow-simmered dishes.

• 
  Black gram

  Use 100% of the weight. If using split black urad dal (chilka), cooking time reduces by roughly a third; if using skinless white urad, the dal will lack the dark hue and earthy skin flavour.

• 
  Dried red kidney bean

  Use 100% of the weight, soaked overnight and pressure cooked until tender. Provides the hearty texture needed in slow-cooked lentils like Dal Makhani.

Dal Makhani

Creamy Black Dal

Malabar Adai

Rice & Lentil Pancakes from Malabar

Punjabi Kaali Dal

Black Lentil Curry with Garlic, Tomato and Ginger