TRS Urid Dal is supplied as split black gram in a 1kg pack. This pulse turns wonderfully smooth and creamy when simmered, which is why it anchors classic dishes such as dal makhani, while ground batters of urid give dosa, idli and vada their signature texture.
How to cook: Rinse well and soak for a few hours where a softer, faster cook is wanted. Simmer with water until soft and creamy, then temper with your chosen spices. For dosa or vada, soak and grind into a batter.
Store in a cool, dry place away from direct sunlight and reseal after opening.
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