Jiva Organics Urad Gota Whole 4 lb is certified organic whole black gram (sabut urad dal) — the classic base for India's most celebrated dal, dal makhani. Slow-cooked with butter and cream, whole urad gota transforms into a deeply rich, velvety dal. Available at Anora's Cash N Carry in Los Angeles.

Why Choose Jiva Organics Urad Gota Whole

• USDA Certified Organic whole black urad gota — skin-on for maximum flavor and fiber
• 4 lb value pack ideal for frequent dal makhani preparation
• Slow-cooks into a silky, deeply flavored dal — the gold standard for this dish
• High in protein, calcium and complex carbohydrates

How to Use

Soak urad gota overnight for 10–12 hours. Pressure cook for 6–7 whistles until completely soft. Combine with cooked kidney beans in a heavy-bottomed pot, add onion-tomato gravy, butter, cream and simmer on low heat for 1–2 hours for restaurant-quality dal makhani. The extended simmering develops the characteristic richness of this dish.

Frequently Asked Questions

What is the difference between urad gota and split urad dal? Urad gota is the whole, unsplit black gram with skin. Split urad (white) is hulled and split. Dal makhani specifically requires the whole black variety for its distinctive earthy depth.

Can I make dal makhani in an Instant Pot? Yes — pressure cook soaked urad gota on high for 25–30 minutes, then add cream and butter and simmer on the sauté function for 20 minutes.

How long should dal makhani be cooked? Traditionally, dal makhani is slow-cooked for 6–8 hours. Pressure cooking shortens this significantly while still delivering excellent flavor.

Allergen note: Contains lentils/legumes. May be processed in a facility handling other legumes. Check the label for allergen information.