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Using skinned, whole urad dal

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Using skinned, whole urad dal

pizzahunks | Apr 3, 2008 11:56 AM

Hi everybody,

A few months ago, I bought a bag of skinned urad dal (black lentils with the skin off), thinking that I would use the beans in recipes in Julie Sahni's Classic Indian Vegetarian and Grain Cooking. To my horror, I found that the book calls for split and skinned urad dal and that I bought whole skinned urad dal.

I have searched high and low for recipes that call for skinned whole urad dal but have failed. Do you have any ways of or tips for cooking these seemingly-obscure beans?

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