Cookbook:Urad Bean

Urad bean, also urd, black gram, sometimes mistaken for black Beluga lentils, are little black beans with creamy white interiors, used in cooking across South Asia. Whole Urad bean is used mainly in stews and soups. They derive their strong, rich, earthy flavor from the black skins, and have an uncanny ability to absorb flavors.

Urad dal, also urad dhal, white urad, white lentil, is the skinless and often split urad bean. It is commonly used in dals, and to make breads like idli and dosa (see below). Dosa made with white urad dal practically peel themselves off the pan when cooked, and have a satisfying bread-like flavour.

Recipes using urad bean or urad dal:

Recipes using urad flour:

Papadum