Whole Urad without Skin is produced by taking whole black urad and removing the outer black skin. The resulting white lentils cook fast and are used in many South Indian dishes such as dosa, uttapam, and idli. Whole Urad dal is used more like a chili or stew than a soup or dal. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins.