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Whole Black Urad Dal (Sabut)
Punjab, India
Whole, unskinned black gram — a different cut entirely from the split, skinned urad dal used in South Indian batters.
Why it matters
Whole urad dal takes far longer to break down than the split variety, and it's that slow overnight simmer that gives dal makhani its body — rushing it with split dal produces something closer to soup.
Sourced from
Punjab Potato & Pulse Farms — Punjab, IndiaUsed in