Why We Like It
- The skins are left on each split grain, which is what separates chilka from fully dehusked urad.
- The energy figure on the panel reconciles with the macros, which is not always true of pulse packs.
- 23.2 g of protein per 100 g.
Ingredients
Organic black urad dal split (100%)
Single ingredientBlack gram split in half with the skins left on, the form usually sold as chilka urad.
Skins retained
Processing noteEach split grain keeps its black jacket, which holds the colour and stops the dal collapsing into paste.
No added colour or preservative
Not usedThe colour is the skin's own.
Nutrition factsPer 100g
- Energy kcal
- 355 kcal
- Protein g
- 23.2 g
- Carbohydrate g
- 63 g
- Total sugars g
- 4.3 g
- Added sugars g
- 0 g
- Dietary fibre g
- 4.7 g
- Total fat g
- 1.3 g
- Saturated fat g
- 0.21 g
- Trans fat g
- 0 g
- Cholesterol mg
- 0 mg
- Salt g
- 0.03 g
Pure & Sure Urad Chilka versus other urad chilkas
| What to compare | Purepicked | Regular black urad split |
|---|---|---|
| Ingredient list | Urad only | Also urad only; what differs is how the grain is treated, not what is added |
| Skins | Left on each split grain | Often part-dehusked to look neater |
| Nutrition panel | Energy reconciles with the macros | Frequently does not |
| Farming | Certified organic, PGS processor code on pack | Conventional, with no certification code to check |
Is It For You?
Good for
Tarka dal, kaali dal and everyday gravies
Quicker dal makhani-style dishes
High-protein vegetarian and vegan cooking
Avoid if
Anyone buying for idli or dosa batter — chilka urad will not grind to the right smooth paste
Cooks who want a pale, light dal; the skins keep it dark and give it body
Anyone who wants zero soaking — this still needs two to four hours
How to use
Rinse two or three times until the water runs clear
Soak two to four hours; shorter than whole urad but not skippable
Pressure-cook fifteen to twenty minutes after soaking, then simmer to thicken
Finish with a tarka of ghee, cumin, ginger and garlic
What to look for in Black Urad Split?
Polished pulses are buffed with water, oil, talc or soapstone purely for shelf appeal. It strips the outer layer and can leave residue behind. Unpolished dal looks duller, and that is the point.
Uniform colour and high gloss are warning signs in dal, not quality markers.
Metanil yellow is a banned dye used to brighten yellow dals. Rub a few grains between wet palms: dye lifts onto skin and polish leaves a slick. Neither should happen.
Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.