Key facts
| Hindi name | Urad dal |
|---|---|
| Also called | Ulundu (Tamil) |
| Flavour | Nutty and crunchy when fried. |
| Heat | No heat |
| Sold as | Split, skinned lentils |
| Storage | Keeps a year if dry. |
| Best substitute | Chana dal. |
| Used in | 2 of our blends and 5 of our dishes |
How to use it
Fried in tempering with mustard seeds and curry leaves for poha, upma, lemon rice and chutneys.
- Fry until golden, not brown.
Substitute
Chana dal.
Storage
Keeps a year if dry.
In South Indian kitchens, urad dal is both a lentil for batter and a crunchy tempering ingredient.
Pairs well with
Dishes that use split black gram (for tempering)
Blends with split black gram (for tempering)
Sambar powder
South India
The roasted spice blend that gives sambar its depth: coriander-heavy, with lentils for body.
Milagai podi (gunpowder)
South India
A coarse lentil, sesame and chilli powder, nicknamed “gunpowder”.
Frequently asked questions
What is split black gram (for tempering) called in Hindi?
Urad dal. Also known as Ulundu (Tamil).
What can I use instead of split black gram (for tempering)?
Chana dal.
How long does split black gram (for tempering) keep?
Keeps a year if dry.
Tips from travellers
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Questions from readers
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