With origin in India, this whole variety of Urad dal is consumed throughout India in scrumptious dishes. It has a subtle taste and is light on the stomach which is why it is consumed as a staple dal. In North India, it is cooked in the form of dal fondly called as 'maa ki daal'. It can be turned into a fancy dish 'dal makkhani' by adding butter. In South India, a batter for soft idly and dosa is prepared with this dal.
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