The Dal Index

Urad Dal

also known as black gram

The heavyweight. Whole black urad is what makes dal makhani dal makhani — it wants long soaking and longer simmering, and it pays back every minute.

Cook time

~45 minutes

Texture

Rich, gluey (in the best way), luxurious

Flavor

Deep, almost meaty

Best for

Dal makhani, langar dal, idli-dosa batter

Cook it

Dal Makhani, the slow way

Black urad, patience, and a heavy pot. The Delhi classic simmered until it's silk — why the long way is the only way.

90 min · serves 6 · 16g protein