Urad White (Dhuli) 1kg
|A white lentil with a creamy white interior.|
It is white with 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.
Dahl can also be spelled as Dal, Daal, Dail and Dahl. It means dried split pulse.
Country of origin.
Culpepers Urad Dahl (White) comes from India.