Cooking 101
Urad Dal in English: What It Is and How to Cook It
7 September 2026 · 5 min read
If a recipe calls for urad dal and you're standing in an Australian supermarket aisle, the English label you're looking for is black gram — botanically Vigna mungo. It's also sold as black lentil, split black gram, or white lentil depending on which form is in the packet.
The three forms you'll see
| Name | What it is | Used for |
|---|---|---|
| Sabut urad / whole black gram | Whole beans, black skin on | Dal makhani, kali dal |
| Chilka urad / split with skin | Split, skin still attached | Everyday textured dals |
| Dhuli urad / split skinned | Split and hulled, creamy white | Idli, dosa, vada, papad |
Why urad dal isn't interchangeable with other lentils
Urad has an unusually high level of mucilage — a natural gum released during soaking and grinding. That's why urad batter turns airy and holds fermentation gases, giving idli its sponge and dosa its crisp lace. Swap in masoor (red lentil) or moong and the batter simply won't rise. In dals, the same property is what makes dal makhani glossy and thick without any cream needing to do the work.
How to cook it
- Whole black urad: soak 8 hours, pressure-cook 25–30 minutes until it collapses. Never rush this one — undercooked urad is chalky.
- Split with skin: soak 30 minutes, simmer 25–35 minutes.
- Skinned white urad: soak 4–6 hours, then grind with water for batter. Don't cook it as a dal — it turns to paste.
Nutrition
Around 25g of protein per 100g dry, plus significant iron, folate and fibre. It's one of the most protein-dense legumes commonly used in Indian cooking, which is why dal-based meals hold up as a vegetarian protein source.
Where to buy it in Australia
Indian grocers stock all three forms. Woolworths and Coles carry whole black urad and sometimes dhuli urad in the world-foods aisle, usually under "black lentils" or "urad dal". Check the photo on the pack rather than the name — labelling is inconsistent.
Related questions
- What is urad dal called in English?
- Black gram. It's also sold as black lentil, split black gram or white lentil, depending on whether it's whole, split with skin, or skinned.
- Is urad dal the same as black lentils?
- It's usually labelled that way, but urad dal is black gram (Vigna mungo), not the French beluga lentil. They cook and taste differently.
- Why is urad dal used in idli and dosa batter?
- Its natural mucilage traps fermentation gases, which is what makes idli rise and dosa turn crisp. Other lentils don't do this.
- Do you need to soak urad dal?
- Yes. Whole black urad needs about 8 hours; split urad needs 30 minutes; skinned urad for batter needs 4–6 hours before grinding.