URID WHOLE

Schani Urid Whole (whole black gram lentils, Urad Dal Whole) 1kg – authentic Indian lentils for home cooking in Germany

Urid Whole, also known as whole black gram (Urad Dal ganz), is a beloved Indian pantry staple used for creamy dals, fermented batters, and hearty curries. This 1kg Schani pack fits perfectly into Indian and South Asian home kitchens in Germany, as well as small restaurants, for reliable, authentic results in everyday cooking and festive meals.

Key Benefits

• Authentic whole urid dal for classics like Punjabi dal makhani and kali dal.
• Convenient 1kg pack suitable for families, meal prep, and small food businesses.
• Naturally earthy taste and a creamy texture when slow-cooked.
• Versatile: ideal for dals, creamy curries, and fermented batter applications.
• Easy to order across Germany—buy urid dal online (Urid Dal online kaufen Deutschland).
• Plant-based protein source for vegetarian and vegan cooking.

Flavor & Usage

Expect a deep, nutty aroma and an earthy flavor. When cooked, the lentils turn soft and creamy while retaining body—perfect for comforting bowls of dal.

• Dal makhani / kali dal: soak 6–8 hours, then simmer until creamy; finish with butter or plant-based ghee, ginger, and kasuri methi.
• Maa ki dal variation: cook with tomatoes, onions, and whole spices for a rich North Indian style.
• Dosa or idli batter: most cooks use split & skinned urad (white). Whole urid works if soaked longer, optionally rubbed to loosen some skins, then ground smooth with rice.
• No-soak cooking: simmer longer until tender, or pressure cook; adjust water and time for desired creaminess (useful for “how to cook urid dal whole without soaking”).
• Serving tip: temper with cumin, garlic, and red chilli in ghee or oil for a restaurant-style finish.
• Great for “black gram lentils for Indian food Germany” searches—reliable for daily dal nights and meal prep.

Ingredients

Whole black gram (Urad Whole).

Sourcing / Authenticity

A staple across India—central to Punjabi dal traditions and widely used for fermented batters in South Indian cooking (typically with split urad). Schani offers dependable Indian lentils for authentic results in German kitchens.

Storage & Shelf Life

• Store in an airtight container in a cool, dry place (pantry or kitchen cupboard).
• Keep away from moisture and direct sunlight to preserve aroma and cooking quality.
• During humid summers, refrigerate in a sealed box to prevent pests.
• Check the pack for best-before date; use a dry scoop each time.

Perfect For

• Daily Indian meals, dal makhani nights, and batch cooking.
• Vegetarian and vegan menus seeking hearty, traditional flavors.
• Festivals and family gatherings (Diwali, birthdays, potlucks).
• Indian restaurants, tiffin services, and student cooking in Germany.

FAQ

• Do I need to soak urid whole? Soaking 6–8 hours reduces cook time and yields a creamier texture. You can cook without soaking; simply extend simmering or use a pressure cooker.
• Can I use whole urid for dosa/idli? Yes, though most recipes use split & skinned urad. With whole urid, soak longer and grind very smooth; peeling some skins after soaking can help.
• Whole vs split urad—what’s the difference? Whole urid (with skin) cooks darker with a nuttier depth and takes longer. Split/skinned cooks faster and yields a lighter color and smoother batter.
• How much does 1kg make? As a guide, 1kg dry urid whole can serve roughly 8–12 portions of dal, depending on recipe thickness and sides.
• Is pressure cooking recommended? Yes. Adjust time based on soaking and appliance. Soaked lentils generally cook faster; aim for soft, creamy results.
• Where can I buy in Germany? Order here to buy urid dal online Germany (Urid Dal online kaufen Deutschland) with convenient delivery.