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What is the Difference between Skinned and Split Urad Dal in terms of Texture, Taste and Cooking method?

1. Texture

  • Skinned whole urad dal (white urad, whole but without black skin):
    Creamy, slightly sticky, holds shape longer. When cooked, it gets velvety and thick. Perfect for dishes where you want body and richness.

  • Split urad dal (white split urad, with skin removed):
    Softer, breaks down faster, gives a smoother and lighter texture. Less sticky compared to whole.

2. Taste

  • Skinned whole:
    Mild, earthy, richer flavor. Because it cooks slowly, it absorbs spices beautifully.

  • Split:
    Mild too but a bit lighter in taste. Doesn't have the same depth as whole urad.

3. Cooking Method

  • Skinned whole:
    Takes more time. Usually pressure cooked for at least 3 to 6 whistles depending on variety. Needs soaking for faster and more even cooking. Great for dal makhani–style dishes, thick dals, idli-dosa batter (fermentation friendly).

  • Split:
    Cooks fast. Often no soaking needed. Perfect for quick dals, tadka dishes, and South Indian tiffin items like vada and seasoning in chutneys.

Quick summary vibe:

  • Whole skinned urad: Slow, creamy, richer.

  • Split urad: Fast, soft, lighter.


Purchase Lakeena Dal via Online - www.seenaavaanaa.com

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Location: Madurai, Tamil Nadu, India

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