Urad Dahl (Chilka) 1kg
|Urad Dahl is a pulse and is also known as black gram. It is a primary ingredient in Southern Indian dishes "idli" (Steamed Cakes) and "dosa."|
It has a black skin and a creamy white interior.
Wash well and then soak in clean water for 30 minutes. Drain and rinse. Cook in pan and bring water to boil, reduce het to simmer and cook until soft. Add salt to taste.
Used to make dumplings. Often cooked with Chana dahl, methi leaves (fenugreek leaves) and meat. Served with naan bread, roti (flat round bread), or rice.
It is high in fibre, magnesium and potassium.
There are over 50 different varieties of pulses commonly used in cooking in India.
Chilka means "Skin"
Dahl can also be spelled as Dal, Daal, Dail and Dahl. It means dried split pulse.
Urad Dahl is also called Vigna Mung bean, black gram, urad bean, minappa pappu, mung bean and black matpebean
Country of origin.
Culpepers Urad Dahl comes from India.