Gota means whole, and this is urad with the black skin still on, unsplit. It is the version northern kitchens reach for when they are making something that needs to cook long and end up rich.

Plan ahead with this one. Overnight soaking, then a long cook.

Dal makhani is the obvious destination, and maa ki dal after that. Both reward patience and neither works properly with a quicker substitute. Finish with butter or cream and serve with naan.

Find it with the pulses at Curry Corner, North Melbourne.