Urid Whole is the whole black gram, a small pulse with a dark skin and creamy interior. East End Foods supplies it here as a dried pulse, with 1 kg being a single retail pack that gives a household plenty to work with. As a whole dry pulse it benefits from a longer soak and a patient boil, which rewards you with the deep, velvety texture behind dishes like dal makhani.
Cooking and Uses: Rinse well and soak for several hours or overnight, as whole urid is firmer than split pulses. Boil, or pressure cook, until fully soft, then simmer slowly with butter, cream, tomato and spices for dal makhani. It also pairs with kidney beans and works in hearty, slow cooked lentil dishes.
Keep in a cool, dry cupboard in a sealed container away from moisture. Dried pulses hold well for months when stored dry.
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