Black urid lentils have been cultivated for thousands of years in India. Their demand soon spread to Vietnam where they also appear in a handful of regional dishes. You may recognise black urid dal as the staple ingredient in dal makhani (buttery dal curry) lending their deliciously nutty flavour and velvety texture.
- Whole black lentils
- Nutty flavour
- Creamy texture
- Great source of calcium and protein
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