Schani’s Indian black grams, often called Beluga lentils, are tiny, glistening, bead-like pulses with a hearty, rounded shape and a rich, earthy flavor. These authentic lentils are a culinary staple in India and provide a velvety texture when cooked, making them the defining ingredient for traditional dal makhani. Their robust profile makes them a versatile addition to salads, savory bowls, and plant-based dishes. For best results, wash thoroughly and soak for 30 minutes to four hours prior to cooking in a pressure cooker or instant pot. To preserve their quality, store in an airtight container in a cool, dark place.