This Urid (Urad) Dal comes in its whole form, complete with its natural black husk. To expedite the cooking process, it's recommended to soak it for a few hours before use. This not only ensures faster cooking but also allows the Urid dal to soften, resulting in a delicious, rich gravy. In India, dals with husk are generally deemed more nutritious, and the Black Urid variety stands out for its high protein and iron content, making it an ideal energy booster in a vegetarian diet.