#24 best seller · Dals & Lentils · Aara
Urad Chilka (Split Matpe Beans)
Half-black, half-white, and the secret behind a properly fluffy dal makhani.
Urad chilka is split black gram with the skin left on — you can spot it instantly by the black-and-cream two-tone grains. It's less famous than toor or moong, but it's the exact bean that gives dal makhani its body and dosa batter its lift.
It's a slower-cooking dal, which is part of why households keep it for weekend cooking rather than weeknight dal, but no substitute quite replicates the texture it gives to Punjabi and South Indian classics alike.
The dal makhani connection
Restaurant-style dal makhani is whole urad simmered for hours with rajma and butter. Home cooks short on time often use urad chilka split for a faster version that still gets the creamy, slightly nutty character right.
Soak for at least four hours, then pressure cook until the grains break down into a thick, glossy dal — that's the texture people are chasing when they order dal makhani at a restaurant.
It also feeds your dosa batter
Some South Indian households mix a portion of urad chilka into their idli-dosa batter alongside whole urad for a slightly different fermentation and flavor.
It's not the standard base (whole urad dal is), but it's a common addition worth knowing if you're experimenting with batter ratios.
Everyday use
Simple urad chilka dal with a garlic-heavy tadka is a Bihari and UP household staple — thick, rustic, and different in character from the smoother toor or moong dals.
Ravi's quick tips
- •Soak at least 4 hours; the skin slows water absorption compared to skinless dal.
- •Add a knob of butter at the end for the dal makhani texture without an all-day simmer.
- •Stir occasionally while pressure cooking to prevent sticking, since it's a starchier dal.
- •Freeze leftover cooked dal makhani-style urad — it reheats beautifully with a splash of cream.
Frequently asked
What's the difference between urad chilka and urad dal (dhuli)?
Chilka is split with the black skin still on; dhuli urad is split and skinned, appearing creamy white. They behave differently and aren't interchangeable in most recipes.
Is urad chilka the same as matpe beans?
Yes, matpe bean is another name for black gram (urad), and chilka refers to the split, skin-on form.
Can I use it for idli batter?
Whole urad dal is the standard for idli batter; urad chilka is more commonly used for dal makhani-style dishes.
Will Fox Valley Bazaar carry urad chilka at launch?
Yes, it's part of our dals and lentils lineup planned for opening day in Appleton.
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