chilkewali urad dal

What is Chilkewali Urad Dal ? Glossary | Benefits, Uses, Recipes with Chilkewali Urad Dal | Viewed 23981 times
Also Known as
Split black lentils with skin

What is chilkewali urad dal, urad dal with skin?


Chilkewali urad dal retains the skins and also has a strong flavour. This urad dal with skin is creamy white from inside and dark brown black coloured from outside with somewhat bland and creamy flavour when cooked. The boiled dal is has an unusual mucilaginous texture. Chilkewali urad dal is a traditional ingredient in Indian curries and dishes. These are low in fat and rich in protein and fibre. They turn thick and mushy when cooked. The most commong Indian dish prepared using this dal is dal makhani.


How to select chilkewali urad dal, urad dal with skin


Check the pre packaged split green gram for their expiry date. They should be dust free and without stones and other debris.

Culinary Uses of chilkewali urad dal, urad dal with skin

popular recipes using urad dal with skin 

1. Amritsari dal recipe | Punjabi Amritsari dal | langarwali dal | healthy Amritsari dal | with 24 amazing images.

Amritsari dal, as the name suggests is a dal from the city of Amritsar in North India. Prepared with whole black lentils or whole urad, this Punjabi Amritsari dalis ready in a jiffy when cooked in a pressure cooker, without compromising on the taste. Dal Amritsarimakes a protein rich dish as both, chana dal and urad dal are rich in protein. 

2. dal banjara recipe | Rajasthani dal banjara | healthy dal banjari | with amazing 23 images.

dal banjara is a delicious dal recipe made with chiklewali urad dal and chana dal. It is derived from Rajasthan, however has gained popularity all over India due to its unique taste. dal banjara and langarwali dal are two quite similar dals, they are derived and originated from different regions yet the ingredients used are same.

3. rajma and urad dal recipe | homestyle dal makhani | red kidney bean and urad dal | healthy Punjabi rajma dal |

rajma and urad dal is a daily fare of North Indian cuisine. Learn how to make Punjabi rajma dal.

A pan of mixed pulses, this homestyle dal makhaniis seasoned with spices and lots of garlic, cooked in just two teaspoons of oil as compared to the traditional dal which is made with oodles of oil. Apart from delighting you with its lip-smacking flavour and aroma.



• Chilkewali urad dal is cooked as any other dal is cooked. The dal is pressure cooked along with chopped onion, tomatoes, chillies and ginger-garlic patse.
• The most common dish prepared using this dal is dal makhani.
• They are also used in making other varieties of dal preparations.

How to store chilkewali urad dal, urad dal with skin


Clean the urad dal and remove the stones or any dirt particle. It can be stored in an airtight container in a cool, dry location. Cooked urad dal should be stored in the refrigerator and used as quickly as possible.

Health benefits of chilkewali urad dal, urad dal with skin

1 cup of cooked urad dal gives 69.30% of your daily requirement  of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Being rich in Phosphorus it works with Calcium to build our bones. It is also high in fibre and good for heart, good for lowering cholesterol and good for diabetes. See here for 10 super benefits of urad dal. 

Try Recipes using Chilkewali Urad Dal


More recipes with this ingredient....

chilkewali urad dal (7 recipes)

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