TRS Urid Dal Chilka is split urad that keeps its dark skin, packed in 500g bags and boxed as a case of twenty for shops and caterers. Chilka means the skin is retained, so this dal cooks up with more bite and a deeper, earthier taste than fully skinned urid dal.
How to cook: Rinse well, then simmer or pressure cook with water until tender. A soak can help even cooking. Temper with cumin, garlic, ginger and chilli for a rustic, textured dal, or add to khichdi and mixed lentil dishes.
Store in a cool, dry place in a sealed container, away from moisture.
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