Beluga Lentils are very small lentils, only about ¼ inch wide (½ cm.) Before cooking, they have shiny, dark black skin. After cooking, they turn a blackish green. Inside they are creamy-white.
Despite having a thin skin, they keep their shape during cooking, and cook up to a firm but soft texture with mild flavour.
They are very expensive compared to other lentils.
Used a lot in South Asia.
If they are skinned, they are called “Urad Dal.”
Cooking Tips
Wash and pick over for stones or small twigs. Put into pot. Per ½ cup of lentils (4 oz / 115g), add 1 cup of water (8 oz / 250ml). Bring to a boil, simmer for 15 to 20 minutes until just tender, then drain.
Nutrition
24% protein content.
Equivalents
4 oz by weight of Beluga Lentils = 115g = ½ cup.
History Notes
Probably originated in what is now Syria. Introduced into North America commercially in the early 1900s.
Language Notes
Named for their supposed resemblance when cooked to Beluga caviar.