ILLUSTRATIVE PRODUCT IMAGEOrganic Urad White Split
Split and skinned white urad dal. Mild in flavor and somewhat sticky when cooked, it's widely used across Indian cuisine for both distinct lentil dishes and perfectly fermented batters.
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About this ingredient
When whole white urad is halved, it becomes Urad Dal (Split). It retains the signature sticky consistency when cooked or ground but prepares much faster. It's heavily favored for making robust dry lentil dishes in the North and adding crunch to temperings (tadka) in the South.
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