Mustard Oil (सरसों का तेल)
Grains & Pulses (अनाज और दालें)
Spices (मसाले)
Dry Fruits (सूखे मेवे)
Flour (atta)
Rice (Chawal)
Product Overview: Urad Chilka is the split version of black gram with the skin intact. It is cherished for its robust flavor and nutritional value. Unlike the completely skinned variety, this dal retains a bite and a rich texture, making it a favorite for "Dal Tadka" served with hot Rotis.
Why Choose Our Urad Chilka? It cooks beautifully, becoming soft yet maintaining its identity. The skin adds an extra layer of taste and makes the dal healthier by boosting the fiber content. It is perfect for those who want a hearty, filling meal that feels just like home.
Ans: Urad Chilka has the black skin intact, which gives it a stronger earthy taste and more fiber. Urad Dhuli is white (skin removed) and is creamier/starchy
Ans: Soaking for 30 to 60 minutes is recommended. It helps the skin soften and ensures the dal cooks evenly.
Ans: While traditionally Sabut Urad is used for Dal Makhani, you can use Urad Chilka for a faster, home-style version of creamy black dal.
Ans: Yes, the skin adds roughage (fiber) which aids in digestion, though like all Urad varieties, cooking it with Ginger and Hing is advised.
Ans: Apart from delicious Dal Tadka, it is widely used to make stuffing for Kachoris and Bedmi Poori.
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