Urad also know commonly as Black Gram originated in India, where it has been in cultivation from ancient times and it is one of the highly prized pulses of India. As the name suggests whole black gram is black in colour and split dehulled are white in color. These tiny split white grains are also known as Urad dal in India. Often called white gram, these creamy white lentils are used in purees and soups. They are also the special ingredient added to flours to make breads, dosa (crepes), idlis (steamed cakes) and sweets. No soaking is required.Black gram is known to have soothing and cooling properties.
Types of Urad Dal
- Whole urad: Whole Urad dal is used more like a chili or stew than a soup or dal. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins. Best when soaked for about 4 hours or overnight
- split washed white urad: White Urad Dal is a whole or split urad with its skin removed. These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. It is very nutritious and rich in protein.WhiteUrad dal is very easy and quick to make and the addition of different tadkas makes this dal very flavorful and delicious.
Specification of Faq Urad Dal
| Properties |
Values / Limits |
| Damaged Grain: | 4.0% Maximum |
| Foreign Material: | 1% Maximum |
| Brown Seeds: | 3% Maximum |
| Sister Seeds: | 3% Maximum |
| Weevilled Seeds: | 2% Maximum |
Common Packing For Container Shipment
| Products |
Packing |
Container |
| Urad Dal |
50kg PP Bags |
460Bags x 50kg in 20'FCL or 920Bags x 25kg in 20'FCL |
Origin of Urad Dal with production
Culinary uses
- White urad beans are generally prepared from dried beans by boiling until they are soft. They are then cooked as any other dal is cooked with onion, ginger, garlic and spices.
- White urad dal can be ground into flour or paste, and extensively used in culinary preparation like dosa, idli, vada, and papad.
- It is very popular in North Indian cuisine and in Pakistani Cuisine where it is known as "sabitmaash" and "minumulu”.
- Urad dal is used on a daily basis in South Indian Cuisines to make batters for idlis and dosas it provides a binding stuff to rice & it also gives crispiness. It is an important ingredient in tempering for most South Indian dishes.
- People do prepare "Vadas" out of it by soaking the dal in water for 8 hours and then grinding it to a paste and then deep fry making the Vadas and serves best with Curd. Sambhar Vadas are prepared out of the urad dal and consumed in the South Indian cuisines.
Nutrition Facts
- Serving Size: 100gm
- Amounts per servings
-
Calories 116
- % Daily Values*
Total Fat 3g
0%
Saturated fat 0g
0%
Polyunsaturated fat 0g
Monounsaturated fat 0g
Cholesterol 0mg
0%
Sodium 79 mg
0%
Potassium 2,035mg
10%
Total Carbohydrate 122g
6%
Dietary fiber 38g
32%
Sugar 0g
Protein 52g
18%
-
-
- *Percent Daily Values are based on a 2,000 Calorie diet.
Health Benfits of Urad Dal
- White urad like other lentils and pulses are good source of protein and dietary fiber.
- They are low in fat and rich in B complex vitamins, calcium and potassium.
- It provides many of the nutrients your body needs, such as protein, fat, and carbohydrates. These foods serve as the best plant source of protein.
- This legume contains building blocks of protein necessary for good health.
- The iron, folic acid, calcium, magnesium, potassium, and B vitamins in these foods help meet vitamin and mineral requirements. An ointment made from black gram is useful as an external application in rheumatism, contracted knee and stiff shoulder.