Heera Urad Whole 2kg

Dal makhani on the lowest flame all afternoon, stirred by whoever walked past.

• What: Whole black urad (sabut urad), skin on
• Pack: 2 kg
• Brand: Heera (P&B Foods, Bradford)
• Best for: Dal makhani, kaali dal

Urad dal, also called ulutham paruppu / ulundu (Tamil) · uzhunnu parippu (Malayalam) · uddina bele (Kannada) · minapa pappu (Telugu) · udid dal (Marathi) · adad ni dal (Gujarati) · maah di dal (Punjabi) · biulir dal / kalai dal (Bengali).

What it is

Heera is the main label of P&B (Foods) Ltd in Bradford, which calls itself one of the largest independent wholesale distributors of Asian foods across Britain and Europe. This is its whole black urad, the bean left whole with its black skin on.

The skin gives the dal its dark colour and deep, earthy taste, and after a long, slow simmer the beans turn creamy. Punjabi kitchens cook it with rajma, butter and cream; Tamil homes know it as karuppu ulundhu. Choosing between urad? Whole black for dal makhani; white urad gota for idli and vadai batter; split urad for tempering.

Tip: Once cooked, mash a ladleful of the beans against the side of the pot. It thickens the makhani without extra cream.

Goes well with: Heera Red Kidney Beans, Heera Kasoori Methi, Heera Butter Ghee

Whole urad (black gram)

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