What is the name of black lentils? Understanding the Key Varieties

January 8, 2026 •

4 min read

While many people refer to them simply as black lentils, this name often describes two distinct legumes: the small Beluga lentil and the Indian black gram known as Urad dal. The name 'Beluga' comes from its striking resemblance to beluga caviar. This distinction is key for chefs and home cooks alike.

Quick Summary

This article explores the two primary types of black lentils, differentiating between the small, caviar-like Beluga lentils and the larger, Indian black gram known as Urad dal. It details their separate origins, culinary applications, nutritional benefits, and how to identify and prepare them for cooking.

Key Points

Beluga Lentils: Often called the 'caviar of legumes' for their small, glossy black appearance, these true lentils hold their shape and have a rich, earthy flavor.
Urad Dal (Black Gram): An Indian bean known for its creamy texture when cooked, Urad dal is a foundational ingredient in many South Asian dishes, including dal makhani.
Distinct Legumes: It is crucial to distinguish between Beluga lentils and Urad dal, as they are different species and have different culinary uses.
Nutrient-Rich: Both legumes are highly nutritious, offering high protein, fiber, and important minerals like iron and folate, with Urad dal being particularly rich in folate.
Preparation Varies: Beluga lentils cook quickly without soaking, while Urad dal often requires soaking for a softer, creamier result.
Versatile Culinary Uses: Beluga lentils are best for salads and sides, whereas Urad dal is ideal for creamy dals and batters.

The Dual Identity of Black Lentils: Beluga vs. Urad Dal

When you see the term "black lentils," it's essential to understand that it can refer to two very different, though related, legumes. The first is the true black lentil, often called the Beluga lentil, and the second is the black gram bean, or Urad dal, from India. Despite their similar coloring, they have different textures, flavors, and culinary applications, making it crucial to know which one you are purchasing.

Beluga Lentils: The Caviar of Legumes

Beluga lentils are known for their tiny size, glossy black sheen, and firm texture. Originating in North America, they earned their glamorous name because they look just like beluga caviar when cooked. This variety retains its shape even after prolonged cooking, making it an excellent choice for dishes where you want the lentils to remain intact. Their rich, earthy flavor is more robust than brown or green lentils, and they cook relatively quickly without needing to be soaked beforehand.

Urad Dal: The Indian Black Gram

Urad dal is a bean, not a true lentil, and is an integral part of South Asian cuisine. Known as black gram, it is used extensively in Indian cooking. Unlike the firm Beluga lentil, Urad dal becomes creamy and soft when cooked, and its flavor is often described as earthy and slightly nutty. It is the base for famous dishes like dal makhani and is a key ingredient in batters for South Indian staples such as idli and dosa. Urad dal comes in various forms, including whole black with the skin on (sabut urad), and split and skinned (white lentil or dhuli urad).

Nutritional Powerhouses: A Comparison

Both Beluga lentils and Urad dal are highly nutritious, but they have slight differences in their composition. Here's a comparison to help you choose based on your dietary needs.


Nutrient (per 100g raw)	Beluga Lentils	Urad Dal (Black Gram)
Protein	25.7 g	25 g
Dietary Fibre	10.8 g	High levels (specific amount varies)
Folate (B9)	120 mcg	628 mcg (raw)
Iron	7.54 mg	7.57 mg
Calcium	54 mg	138 mg
Antioxidants	Very High (Anthocyanins)	High
Texture when cooked	Firm, holds shape	Soft, creamy

Cooking and Preparation Methods

The preparation method depends heavily on the type of black lentil you are using. Knowing the right technique is essential for achieving the desired outcome.

How to Cook Beluga Lentils

Rinsing: Always rinse Beluga lentils thoroughly before cooking to remove any dust or debris.
No Soaking: This variety does not require soaking, which significantly shortens preparation time.
Stovetop: Simmer ¾ cup of Beluga lentils in 1½ cups of water until tender, which takes approximately 15-20 minutes.
Flavoring: They absorb flavors well and pair beautifully with vinaigrettes, tomatoes, or curries.

How to Cook Urad Dal

Soaking: Whole Urad dal often benefits from soaking for a few hours or overnight, which aids in quicker cooking and improved digestion.
Pressure Cooker: Many Indian recipes use a pressure cooker to get the desired creamy consistency for dishes like dal makhani, often taking 15-20 minutes.
Tempering (Tadka): Urad dal dishes are often finished with a tempering of spices fried in ghee or oil to add a layer of complex flavor.

Culinary Applications and Uses

The unique properties of each type of black lentil lend themselves to different styles of cooking.

Best Uses for Beluga Lentils

Salads: Their ability to hold their shape makes them a fantastic addition to salads.
Side Dishes: Serve as a visually striking and nutritious side dish for fish, chicken, or tofu.
Pilafs: Incorporate them into grain pilafs for added texture and protein.
Soups and Stews: While they won't dissolve like other lentils, they add body and a rustic feel to soups.

Best Uses for Urad Dal

Dals: The most common use is in thick, creamy Indian lentil stews, such as dal makhani.
Batters: Split and husked urad dal is a critical ingredient for batters used to make idli and dosa.
Vada: A popular South Indian snack of fried lentil doughs.
Papadum: A traditional Indian flatbread made from a dough of black gram flour.

Conclusion

While the term "black lentils" can be confusing, knowing the names and distinctions—Beluga lentils for their firm texture and caviar-like appearance and Urad dal for its creamy finish and vital role in Indian cuisine—simplifies your shopping and cooking experience. Both offer a significant nutritional punch, including high levels of protein, fiber, and essential minerals, making them excellent, healthy additions to a wide variety of meals. By choosing the right variety for your recipe, you can unlock a world of flavor and texture that these versatile pulses have to offer. For more information on pulses and their benefits, you can visit the Pulses.org website.

Frequently Asked Questions

The term "black lentils" typically refers to either Beluga lentils or the Indian black gram, known as Urad dal.

No, Urad dal is a black gram bean often referred to as a black lentil, but it is a different species from the smaller, true black lentil known as the Beluga lentil.

It depends on the type. Beluga lentils do not require soaking before cooking, but Urad dal, especially the whole variety, benefits from soaking to aid cooking and digestion.

Black lentils are smaller, cook faster, and have a firmer texture than black beans. They also have a lower glycemic index and a slightly different nutritional profile.

In Hindi, black lentils are called Urad dal.

All lentils are very nutritious. However, black lentils (Beluga) stand out for their particularly high levels of antioxidants and folate compared to other varieties.

The cooking time varies. Beluga lentils can be cooked in about 20-30 minutes, while whole Urad dal may require longer cooking, especially if not soaked.