Here's a wikipedia page of the lentil I mean. http://en.wikipedia.org/wiki/Urad_%28bean%29
It's black on the outsider like black beans, but white inside. It requires a much shorter cooking time than the black bean --- behaves like a mung bean. I tried to buy something i thought looked like it at the shuk, but those did not soften up like urad dal is supposed to.
If anyone has cooked with this and knows what to ask/look for here I'd appreciate it.
Also, about mung beans... I looked in previous threads, but I could not decipher what the hebrew name for this is-- "mache", "mash"??
Also are mung beans here available already hulled... in their inside yellow glory?