Urad dal, also known as black gram, black lentil, or kalo dal (in Bengali), is a type of pulse widely cultivated and consumed in South Asia. Urad dal is available in different forms, including whole, split with skin, and split without skin. The term "Masko Dal" is not widely recognized and may refer to a local or regional variation of urad dal. Urad whole beans are small, black, and oval-shaped legumes with a white hilum (the scar where they were attached to the pod). Whole urad beans are often used to make dishes like "Dal Makhani" in Indian cuisine. They are soaked and then cooked until tender and creamy. This dish is rich and flavorful, often cooked with cream and butter. Whole urad beans are high in protein, fiber, vitamins (especially B vitamins), and minerals (iron, magnesium, potassium, and phosphorus). They are also a good source of antioxidants.

Urad dal comes in various forms, each with its unique culinary uses and nutritional benefits. It is a versatile ingredient in South Asian cuisine and provides a good source of plant-based protein and other essential nutrients. The choice between whole, split with skin, or split without skin depends on the specific recipe and personal preference.