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| − | {{vegetable}} | [[Cookbook:Legumes|Legumes]]
| + | #REDIRECT [[wikipedia:Urad Bean|Urad Bean]] |
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| − | [[Image:Urd beans.jpg|right|thumb|260px|Whole urad bean]] | |
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| − | '''Urad bean''', also '''urd''', '''black gram''', sometimes mistaken for '''black Beluga lentils''', are little black beans with creamy white interiors, used in cooking across [[Cookbook:South Asian cuisines|South Asia]]. Whole Urad bean is used mainly in [[Cookbook:Stew|stews]] and [[Cookbook:Soup|soups]]. They derive their strong, rich, earthy flavor from the black skins, and have an uncanny ability to absorb flavors.
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| − | '''Urad dal''', also '''urad dhal''', '''white urad''', '''white lentil''', is the skinless and often split urad bean. It is commonly used in [[Cookbook:Dal|dals]], and to make breads like idli and dosa (see below). Dosa made with white urad dal practically peel themselves off the pan when cooked, and have a satisfying bread-like flavour.
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| − | Recipes using urad bean or urad dal:
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| − | * [[Cookbook:Idli|Idli]]
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| − | * [[Cookbook:Dosa|Dosa]] and [[Cookbook:Ragi Dosa|Ragi Dosa]]
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| − | * [[Cookbook:Rasam|Rasam]]
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| − | * [[Cookbook:Vada|Vada]]
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| − | Recipes using urad flour:
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| − | * [[Cookbook:Papadum|Papadum]]
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| − | {{Wikipedia|Urad (bean)}}
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