Split Black Gram

Urad dal is the richest and most calorie-dense of Pakistani dals — when slow-cooked overnight with kidney beans and finished with cream and butter, it becomes daal makhani, the luxury dal of Pakistani restaurant menus. In its black unhusked form it requires overnight soaking and 6-8 hours of cooking. Ground urad is also used in the fermented batters of certain Pakistani breakfast breads influenced by north Indian cuisine.