Whole urid is black gram with the skin left on, giving dark lentils that hold their shape through long cooking. Heera offers it in a 500g retail pack for the home kitchen. It is the lentil behind slow cooked, deeply savoury dishes.
Cooking and Uses: Soak the lentils for several hours or overnight, then simmer slowly, often with kidney beans, for dal makhani. Whole urid rewards patience and low heat, turning soft and creamy as it cooks. Butter, cream or a cumin tempering round it off.
Keep in a cool, dry place away from sunlight. Once opened, store in an airtight container to keep the lentils dry and in good condition.
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