Urid dal, also called urad dal, is made from hulled and split urid beans. This pale yellow pulse is very important in Indian cuisine, where it is used in a variety of ways.
Handily requiring no pre-soaking, urid dal is cooked with water and spices to create numerous dal dishes, valued for its nutty flavour and creamy texture.
Ground urid dal is an important ingredient, used to make poppadoms, those crunchy wafers with which an Indian restaurant meal so often begins, and also a whole range of classic South Indian dishes such as idli (steamed urid dal and rice cakes), dosa, thin, crisp-textured rice and lentil pancakes, uttappam (sourdough pancakes) and vada (fried dumplings).
All in all, urid dal is a must for anyone interested in exploring the glorious intricacies of Indian cuisine.
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