East End Urid Whole 2kg
£4.99
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Price as of
These whole urid beans hold their shape well during long, slow cooking, softening gradually into a rich, creamy dal rather than breaking apart too quickly. The skins stay intact through simmering, giving the finished dish a slightly chewy bite alongside a thick, hearty texture. Urid whole is a staple pulse in Indian cooking, best known as the base for dal makhani, where it is simmered gently for a long time until it turns soft and velvety. It is also soaked and ground to make batters for idli and dosa, giving them their characteristic lift and tang. Many home cooks soak the beans overnight before cooking, which helps them cook through evenly and shortens the time needed on the hob. For best results, rinse the beans thoroughly before soaking, then drain and simmer in fresh water until tender. A pressure cooker can speed up the process considerably compared to an open pot. Once cooked, urid beans take well to simple additions like butter, ginger and garlic, building flavour as they continue to cook down. This 2kg pack is a practical size for households that cook with pulses regularly or like to batch-cook dal and freeze portions for later. Store the uncooked beans in a cool, dry place in a sealed container to keep them in good condition until needed.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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