This Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk is generally considered more nutritious in India, and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet.