Split black urad keeps the skin but halves the cooking time, which is a reasonable compromise on a weeknight. You get the flavour and colour of the whole bean without committing an evening to it.

It cooks down thick and sticky, more so than most dals, which is exactly what you want here.

Make it into a simple dal with garlic, ginger and a good tempering, or use it in South Indian dishes where the skin adds texture. Soaking for a few hours helps but is not essential.

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