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URAD
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Description:
Urad commonly known as urad dal are used in its whole form in North Indian cookery, whereas split Urad are used in the South. Found all over India, black lentils grow in small pods. When ripe, the seed pods are picked, dried and threshed or beaten to separate out the lentils. These are further dried and either left whole or split.
How to select:
Whole Urad are small and oblong. The Urad seeds are sometime flecked with dark green or gray. Urad have a strong musky smell and a rich, heavy taste.
Use:
Urad are successfully combined with red kidney beans to make the famous Punjabi Maa ki dal or kali dal. Maa ki dal, a dark, rich dish which is served with plain rice and dollops of ghee or clarified butter is a must on all festive occasions. Visit any Punjabi home on a special day and this hearty dal is sure to be on the table. They release a glutinous liquid while cooking, which gives the final dish a thick creamy consistency.
How to store:
In an airtight container for up to one year.
Split Black Lentils / Urad Dal:
When black lentils are split, they are creamy white and matte. The lentils are sometimes split with the skin left on. Split black lentils have a subtle and flour like aroma. The taste is quite bland.
Urad dal is used on a daily basis in South Indian houses to make batters for idlis and dosas and is also an important ingredient in tempering for most South Indian dishes.
Split black lentils are eaten with rice or added to hot oil along with mustard seeds and onions before adding the vegetables to give a nutty taste and a slightly chewy texture to the dish. They tend to soften with cooking and lend their flavour to potatoes, beans and cabbage.
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Recipe(s) having the name URAD
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 Mixed Dal |
| Kovalam Mutter |
| Urad Dal With Paneer |
| Nariyalwale Chawal |
| French Beans Foogath |
| Fatless Maa ki Dal |
| Panchkuti Dal |
| Soya Upma |
| Spicy Chapati |
| Lemon Rice |
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