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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rustic Bihari twist on the classic Punjabi Dal Makhani. This version uses whole black lentils and kidney beans, slow-cooked to perfection and tempered with fragrant panch phoran in mustard oil for a uniquely earthy and robust flavor.
A legendary creamy and rich dal made from slow-cooked whole black lentils and tomatoes. This Mughlai specialty is simmered for hours until velvety, finished with butter and cream for an unforgettable flavor.
A quintessential Punjabi dish, this Dal Makhani is incredibly rich and creamy. Whole black lentils and kidney beans are slow-cooked in a buttery, tomato-based gravy, resulting in a dish that's pure comfort in a bowl. Perfect with naan or rice.
When stored in an airtight container in a cool, dry place, they can last for up to 1 year.
Yes, soaking for 6-8 hours is highly recommended to ensure even cooking and to make them easier to digest.
Whole green lentils or black turtle beans are the best substitutes, though the flavor and texture will vary slightly.
Look for signs of small holes (insect damage), mold, or a musty/rancid smell.
Yes, they are naturally gluten-free, but always check for cross-contamination if you have a severe allergy.
Dal Makhani, a creamy North Indian dish, is the most popular use for whole black lentils.
Yes, cooked lentils can be frozen in airtight containers for up to 3 months.
Black Gram is the common English name for the botanical species Vigna mungo, which these lentils belong to.
Slow cooking the lentils for a long duration (or over-mashing a small portion) releases natural starches that create a creamy consistency.
Whole Black Lentils is a versatile ingredient found in cuisines around the world. With 341 calories per 100g and 25.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Discover 1 recipes featuring whole black lentils with step-by-step instructions.
Browse recipes →No, Beluga lentils are a variety of Lens culinaris, while whole black lentils (Urad) are Vigna mungo; they have different textures and flavors.