Udhaiyam Urid Chilka

Udhaiyam Urid Chilka – Split Black Gram with Skin for Maximum Nutrition & Flavour

Udhaiyam Urid Chilka is the split form of whole black gram (urad) with the dark outer skin retained — giving you the best of both worlds. It cooks faster than whole urad (Gota) because it is split, yet retains the nutritional richness and earthy depth of flavour that comes from keeping the skin intact. This makes Udhaiyam Urid Chilka a popular choice for those who want a more nutritious, fibre-rich alternative to fully dehusked white urad dal, without the long cooking times of whole black gram.

Available at DesiBasket in 1kg and 2kg packs, Udhaiyam Urid Chilka is part of our trusted Udhaiyam range — a well-established Tamil Nadu brand known for clean processing, consistent quality, and authentic flavour. Whether you cook it as a simple tadka dal or use it in traditional South Indian recipes, this split skin-on black gram delivers reliable results every time.

Benefits

• Higher Fibre than Dehusked Urad: The retained black skin is rich in dietary fibre, supporting healthy digestion, gut health, and sustained satiety — making it more nutritious than fully skinned white urad dal.
• Excellent Plant-Based Protein: Provides approximately 24–25g of protein per 100g (dry weight), supporting muscle maintenance and overall health for vegetarians and vegans.
• Faster to Cook than Whole Urad: Being split, Udhaiyam Urid Chilka cooks significantly faster than whole black gram (Gota) — no overnight soaking needed.
• Rich Earthy Flavour: The skin imparts a deeper, more robust flavour compared to white urad dal — ideal for those who prefer a more wholesome, rustic dal.
• Packed with Minerals: A natural source of iron, potassium, magnesium, and phosphorus — essential for energy, bone health, and cardiovascular function.
• Naturally Gluten-Free & Vegan: Free from gluten and animal products, with no additives or artificial processing.
• Versatile in Cooking: Works well in everyday dals, mixed lentil dishes, and as a nutritious addition to soups and stews.

Ingredients

Udhaiyam Urid Chilka contains a single, natural ingredient:

• Split Black Gram with Skin (Vigna mungo) — 100% natural, skin-on, split urad lentil

No additives, no preservatives, no artificial colouring or treatment. Pure split black gram with its natural skin — exactly as nature intended.

Allergen Information: Naturally gluten-free. Produced in a facility that may handle other pulses and grains. Please check packaging for the most current allergen information.

Country of Origin

Grown and processed in India, the world’s largest producer of urad dal. Udhaiyam sources its black gram from established growing regions across South and Central India, where the warm climate produces lentils of excellent quality, consistent size, and rich flavour.

How to Use Udhaiyam Urid Chilka

Split skin-on urad is straightforward to cook and more forgiving than whole black gram. Here are the best methods for Udhaiyam Urid Chilka:

Quick Soak (Recommended)

Rinse the dal thoroughly under cold water. Soak in cold water for 30 minutes to 2 hours before cooking. The skin softens during soaking, improving texture and reducing cooking time further. Drain and rinse before use. You can also cook directly from dry if needed.

Stovetop Method

1. Add rinsed dal to a pot with water in a 1:3 ratio (1 cup dal to 3 cups water).
2. Bring to a boil, skim any foam from the surface, then reduce to a steady simmer.
3. Cook for 30–40 minutes until the dal is completely soft. The skin will remain slightly textured, adding body to the dal.
4. Season with salt and prepare your tadka separately.

Pressure Cooker Method

1. Add rinsed dal and water (1:2.5 ratio) to the pressure cooker.
2. Cook on medium heat for 3–4 whistles.
3. Allow pressure to release naturally. The dal should be soft with the skin intact but tender.
4. Stir well and season before tempering.

Instant Pot / Electric Pressure Cooker

1. Add rinsed dal and water (1:2.5 ratio) to the Instant Pot.
2. Set to Manual / Pressure Cook on High for 10–12 minutes.
3. Allow natural pressure release for 10 minutes, then quick release.
4. Stir, season, and temper before serving.

Classic Tadka (Tempering)

Heat ghee or mustard oil in a small pan. Add cumin seeds and allow to sizzle, then add finely chopped onion, garlic, ginger, and green chilli. Cook until golden, then add tomato and spices (turmeric, coriander, chilli powder). Pour over the cooked dal and mix through. Finish with fresh coriander and a squeeze of lemon.

Serving Suggestions

• Chilka Urad Dal Tadka — a hearty, rustic everyday dal with a richer flavour than white urad
• Mixed Dal — combine with toor dal or moong dal for a nutritionally balanced mixed lentil dish
• Dal with Rice or Roti — a complete, protein-rich meal for any time of day
• Lentil Soup — cook with vegetables and spices for a warming, filling soup
• Stuffed Paratha Filling — cooked and spiced chilka urad makes an excellent paratha stuffing

Storage Instructions

Store in a cool, dry place away from direct sunlight and moisture. Transfer to an airtight container once opened to maintain freshness and prevent moisture absorption or pest contamination. Best used within 12 months of purchase. Cooked dal can be refrigerated for up to 3–4 days or frozen for up to 3 months.