Urad Dal Chilka 500gm

Urad Chilka Dal is black whole urad dal available with or without skin and split in half, which is rich in protein, fiber and minerals; it is used in South Indian and other delicious dishes like dosa, idli, vada and dal makhani, but it is important to wash and soak it thoroughly before cooking as it is a heavy dal and can cause gas, which is cured by adding asafoetida tadka.
What is Urad Chilka Dal?
This is black urad dal from which the peel is slightly removed or the dal is split (into two parts) along with the peel.
It contains nutrients like fiber, protein, iron, potassium and calcium.
Its uses: South Indian cuisine: Mainly used for making Idli, Dosa, Vada, and Papad.
Other Dishes: It is also used in making Dal Makhani and Dal Curry.
Soup and Salad: For protein, it can also be added to soup and salad. How to cook:
Washing and Soaking: Before cooking, wash it thoroughly and soak it for at least an hour or more (15-24 hours) so that it becomes soft and cooks quickly.
Cooking: Cook it in a pressure cooker or normal way till it is well mashed (may take about 8-10 whistles).
Things to keep in mind (according to Ayurveda):
Heavy to digest: This dal is heavy and takes time to digest, which can cause gas and indigestion.
Asafoetida Tadka: To avoid stomach problems, while cooking it, add asafoetida tadka (seasoning) in pure ghee.