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Top Op Urid Dal Chilka 1Kg
Description
These speckled green and black lentils known as Split Black Gram with Skin offer a perfect middle ground between the whole bean and the fully dehusked version. By retaining their nutrient-rich skins while being split, they provide an earthy flavour and a distinct texture that holds its shape better than white urid dal.
Culinary Versatility This variety is the star of Urid Dal Chilka, a popular North Indian comfort food often paired with hot rotis. It is also used to make savoury Chilka Vadas and can be mixed with rice for a protein-rich Khichdi. The skin adds a rustic aesthetic and a deeper, more complex taste to soups and stews compared to the milder white split dal.
Pro-Tips For a balanced texture, soak the dal for 30–60 minutes before cooking. If you prefer a smoother consistency, you can rub the soaked lentils between your palms to remove some of the loose skins before boiling. When tempering, use bold aromatics like asafoetida (hing), ginger, and green chilies, which complement the earthy notes of the black skins perfectly.
Nutritional Profile Because the skin is intact, this dal is particularly high in Dietary Fiber, which aids in digestion and blood sugar regulation. It is a fantastic source of Plant-Based Protein and is rich in essential minerals like Iron, Potassium, and Magnesium, making it a highly nourishing option for vegetarian and vegan diets.
Storage and Care Store in a cool, dry place. Once the 1kg pack is opened, transfer the lentils to an airtight container. This protects them from humidity and pantry pests, ensuring the skins stay intact and the lentils retain their fresh, nutty flavour. Proper storage in a dark cupboard will keep them shelf-stable for many months.
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