Using Black Lentils in Indian Cooking
Whole black lentils are also known as urid beans, black gram, Vigna mungo amonst other things. These need to be soaked overnight before using. Generally used for making thick creamy lentil dhals. They are typically used to make Dhal Makhani which is a classic North Indian dish. They are cooked low and slow because as they break down they produce a thick creamy flavour.
When these lentils are split and have the skin removed they are a creamy white colour inside. In the split form they are used to make pastes for lentil pancakes such as Dosai.Back to Cooking guides