In fact, I was really surprised when I first found out about its usage in curries!! I would’ve never guessed in a million years that out of all the dals, urad dal is the one used in dal makhni!! This after devouring dal makhni every time I went to North Indian restaurants back in India... such was my dispassion towards cooking :) *Sigh* how I've changed!!
The taste of black urad dal is such that, if you don’t get the masala right, then the taste of the urad dal becomes very overpowering. This is one of the few recipes of black urad dal that I’ve tried and liked.. the curry comes out very creamy despite the lack of any added cream.