Udhaiyam Urid Chilka 500g

Udhaiyam Urid Chilka is split black gram with the black skin left on, so the grains are cream-coloured and flecked with dark husk. It holds its shape better than skinned urid and cooks to a creamy dal with a fuller, earthier flavour and a slight bite from the skin.

Best for

• Everyday urad dal tempered with cumin and garlic
• Punjabi-style dal with tomato and ginger
• Rustic dosa and vada batter where you want the flecks

How to cook it

Rinse two or three times, then soak thirty minutes to an hour to soften the skins. Pressure cook one cup with three cups of water for four to five whistles and let the pressure drop on its own — the grains should mash easily against the side of the pan. Finish with a tempering of ghee, cumin, dried red chilli, garlic and asafoetida poured over the top, then simmer a few minutes more so it thickens.

Pack and storage

500g pack. Store in a cool, dry place, sealed after opening.