Urad dal split is split black gram (Patpe Bean) with skin. When boiled it has stronger, earthy flavor and chewier than skinned dal, and provides many of the nutrients, aid in digestion. Urad Dal Split cook faster than Urad whole and eaten either as a side dish or as an entrée. Usually ground into flour or paste, and extensively used in South Indian dosa, idli, vada, and papad.
Wash, rinse, soak lightly & drain. Add 2-3 cups of water/ cup of dal, bring to boil. Lower the heat, simmer 25-30 minutes or until tender & soft
(add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and dal masala seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm with steamed basmati rice, flat bread and choice of any veggie.
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