Urad dal, also known as black lentils, is a versatile ingredient in Indian cuisine. Chef Abishek Sharma emphasizes the importance of soaking the lentils for at least six hours to achieve a creamy texture. Selecting the right type of urad dal—split or whole—is crucial for the cooking process, as split lentils offer a quicker cooking time. Understanding these nuances will empower home cooks to successfully incorporate urad dal into their culinary repertoire, especially in dishes like masala dosa and dal makhani.
The best way to cook urad dal is to first soak whole urad dal in water for at least 6 hours or overnight to soften.
When buying these kinds of lentils, look for words like 'split' or 'whole' on the bag, as split lentils cook faster than their whole counterpart.
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