This one is usually called black dal when whole, and white when it’s skinned and split. And yes, the black urad is the star ingredient in Dal Makhani. Urad is also used to make bondas, papads, medu vada, a version of payasam, and even dosas! It has a very earthy taste and is often slimy on the tongue. In Bengal, the white urad is also used to make Biulir Dal, a recipe that’s quite simple and yet absolutely delicious. And what’s quite unique about this recipe is that the flavour is enhanced by the addition of fennel. Urad Dal helps improve digestion, good source of protein, controls cholesterol.
