Whole Urad Dal: What Is Black Gram and How Is It Used?
Learn what whole black gram is, how it differs from lentils and split urad, and how to use it in dal.
Whole urad, or whole black gram, is a small pulse with a black skin and pale interior. It is also sold as sabut urad, whole urad dal or black gram. Slowly cooked, it makes the rich, creamy base of dishes such as dal makhani.
Although English recipes sometimes call it a black lentil, urad is a different pulse from the small black beluga lentils used in salads. A bag of one won't quietly transform into the other when nobody's looking.
Which urad should you buy?
For dal makhani, look for whole urad with its black skin on. Split urad with skin, skinned split urad and skinned whole urad are also sold, but they look and cook differently. White urad used for dosa batter can be whole or split after the skin is removed; “whole” on its own doesn't tell you whether the skin is present.
The skin contributes the dark appearance of a pot of whole-urad dal. The pulse softens and gives the sauce a creamy, slightly sticky body as it cooks.
How is whole urad used?
In dal makhani, whole urad is often cooked with a smaller amount of kidney beans and then simmered with tomato, spices and butter or cream. Other Punjabi dishes combine whole black gram with chana dal. The amount of dairy, spices and liquid varies with the recipe.
Serve a warm urad dal with roti, naan or rice. It can be thick and spoonable or looser, depending on how it is prepared.
How do you cook it?
Sort and rinse the dry pulse. Follow a recipe for soaking and cooking: whole urad takes a longer, gentler route to softness than the skinned split form. Simmer in sufficient water or use a pressure cooker according to its instructions. Cook until the centers are thoroughly soft, then continue with the recipe's seasoning and simmering steps.
If the dish contains dried kidney beans as well, prepare and cook those safely. The US FDA advises soaking kidney beans for at least five hours, discarding that water and boiling in fresh water for at least 30 minutes to destroy their natural toxin.
Can black lentils replace whole urad?
Beluga lentils can make a tasty dark lentil dish, but they do not reproduce whole urad's characteristic texture. If you're making dal makhani for the first time, the right pulse is worth seeking out. Look in South Asian groceries or ask for whole black gram with the skin on.