Heera Urid Dall Chilka 1kg
£3.49
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Heera Urid Dall Chilka is a split black gram, sold with its dark skin left on. The pulse is small and flat, with a greyish-black outer layer and a pale, creamy interior once cooked. Its texture holds well during simmering, giving a slightly nutty bite alongside a soft, creamy finish. This dall is a store-cupboard staple in Indian home cooking. It is used to make dal makhani, a rich, slow-cooked lentil curry, and forms the base of many everyday dal dishes served with rice or chapati. The skin-on split gram is also ground and mixed with rice to make batters for idli and dosa, giving the finished batter extra body and a slightly darker colour. Before cooking, rinse the dall under cold water until the water runs clear. Soaking for a few hours, or overnight, shortens the cooking time and softens the pulse evenly. Simmer in plenty of water until tender, then season and finish as your recipe requires. Store in a cool, dry cupboard away from direct sunlight. Keep the pack tightly sealed, or transfer the dall to an airtight container, to keep it free of moisture and pests. Used within a reasonable time, it will keep its colour and cooking quality for everyday meals.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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