Urad whole, also known as whole urad beans or whole black gram, is a type of lentil widely used in Indian cuisine and various other culinary traditions. It is a legume belonging to the species Vigna mungo and is native to the Indian subcontinent. Urad whole refers to the complete, unsplit urad beans, including both the outer skin and the inner creamy-white interior.

When cooked, urad whole beans have a soft and creamy texture. The skin adds a subtle earthy flavor and provides a slightly firmer bite compared to split urad dal.

Urad whole beans are a nutritious source of plant-based protein, dietary fiber, vitamins (particularly B vitamins like folate), and minerals (such as iron, potassium, and magnesium). They are often included in vegetarian and vegan diets for their nutritional value.

Urad whole is a versatile ingredient and a key component of various Indian dishes. It is a primary ingredient in dishes like "dal makhani," a rich and creamy lentil curry made with urad whole beans, red kidney beans, and various spices. Urad whole is also used to make "idli" and "dosa" batters when ground into a paste after soaking and fermenting. In addition to savory dishes, it is used to make sweets like "urad dal halwa."

Urad whole beans need to be soaked before cooking to rehydrate them and reduce cooking time. Soaking can take several hours or overnight.

After soaking, urad whole beans are typically simmered in water or broth until they become tender. Cooking times can vary but generally take around 1 to 1.5 hours or more, depending on the age and size of the beans. The skin may remain slightly firmer in texture compared to the inner part.