Kolai Daal (split, dehusked)

This dish is an inspiration on the traditional Bengalee rosh bora, where in the sugar coating has been torched to have a “brûlée”-ed crack. The soft inside plays a wonderful contrast with the torched, brittle coating almost reminiscent of sugar sandwiches.

about

Processed from the whole black gram and popularly known as dhuli urad daal, this one forms a staple across the subcontinent. In a daal, it lends a mucilaginous consistency that can be polarising. However, in a batter for vadas, bondas, imartis and boras, the daal is a favourite because of how it transforms itself into a crumbly exterior and soft insides. 

what you can cook with it

Kolai daal is a summer staple, generally believed to be cooling in the tropical summer heat. Use it in a Bengali style biulir daal or a Tamil style sambhar with vegetables. It is also used in tempering and in batters for deep frying. You can also boil and puree it to add to soups for a silky texture.