Omega Urad Dal Split: split black gram with skin for Punjabi dal and khichdi. Single 1 kg pack.
Split urad dal with skin, or chilka urad, is black gram split in half with its black skin left on. Black gram is grown in South Asia and is related to the mung bean. The skin gives a deeper, earthier flavour and a speckled look to Punjabi dals, khichdi and kali dal, and it is used in some dosa and papad recipes. Soak for two to four hours and simmer until soft and creamy. Rub the soaked dal between your hands if you want to remove some of the skins. Keep it airtight and away from moisture. Restaurants often pair it with rajma for a rich, slow-cooked dal finished with butter and cream. It also makes a quick, earthy dal with garlic and green chillies on busy evenings, and its skin adds a pleasant texture that many cooks prefer over skinned dal.
