Organic Urad Dal | Premium Black Gram Split
Product Description
Organic Urad Dal, also known as Black Gram or Split Black Lentils, is one of India's most revered legumes with over 4,000 years of culinary heritage. Despite being called "black gram," urad dal appears white after hulling and splitting, revealing the creamy interior beneath the black skin. This protein-rich pulse is the foundation of countless South Indian delicacies and North Indian comfort foods, prized for its unique mucilaginous properties that create naturally creamy textures.
Ancient Culinary Heritage: Deeply rooted in Indian tradition, urad dal has been a cornerstone of authentic Indian cuisine for millennia, essential for fermented preparations and traditional comfort foods.
Unique Properties: The natural mucilage in urad dal creates distinctive creamy textures and supports fermentation processes, making it irreplaceable in dishes like dosa, idli, and dal makhani.
Key Features & Benefits
100% Certified Organic: Chemical-free and pesticide-free cultivation for pure nutrition
Premium Quality: Uniform white color with minimal broken pieces for perfect cooking
Traditional Variety: Non-GMO heritage seeds sourced from authentic Indian farms
Fresh Harvest: Optimal moisture content ensuring better fermentation and cooking
Natural Processing: Stone-ground to preserve nutritional integrity and natural properties
Restaurant Quality: Professional-grade dal used by chefs for authentic preparations
Nutritional Benefits
High Protein Content: 25g protein per 100g - highest among common dals for muscle building
Rich in Iron: 7.6mg per 100g prevents anemia and boosts energy levels
Calcium Source: 138mg per 100g supports bone health and dental strength
Magnesium Rich: 267mg per 100g essential for muscle and nerve function
Potassium Powerhouse: 983mg per 100g supports heart health and blood pressure regulation
B-Vitamin Complex: Thiamine, riboflavin, and niacin for optimal energy metabolism
High Fiber Content: 18g per 100g promotes digestive health and satiety
Natural Mucilage: Creates creamy texture naturally and supports gut health
Usage Instructions
Soaking: Soak for 4-6 hours for regular cooking, or overnight for fermentation-based dishes
Cooking: Pressure cook for 12-15 minutes or simmer for 45-60 minutes until creamy
Fermentation: Perfect for dosa, idli batter - grind with rice in 1:3 ratio
Dal Preparation: Ideal for dal makhani, dal tadka, and traditional comfort foods
Grinding: Can be ground into flour for papad, vada, and other snacks
Storage: Store in airtight containers in cool, dry place for maximum freshness
Washing: Rinse thoroughly before cooking to remove any dust or debris
Quality & Processing
Organic Certification: 100% certified organic with complete traceability from farm to package
Processing Method: Traditional stone-grinding preserves natural oils and nutrients
Quality Grade: Premium grade with uniform size and minimal broken pieces
Moisture Content: Optimally controlled for better fermentation and longer shelf life
Packaging: Food-grade materials ensuring freshness and preventing contamination
Shelf Life: 12-15 months when stored in cool, dry conditions
FAQ
A: Urad dal specifically refers to hulled and split black gram that appears white. Whole black gram (with skin) is called "sabut urad" or "kali urad." Regular "black lentils" usually refer to beluga lentils, which are different.
A: Yes, urad dal is excellent for healthy weight gain due to high protein (25g per 100g), healthy calories, and muscle-building properties. It's traditionally given to growing children and recovering patients.
A: For fermentation-based dishes like dosa/idli, urad dal is irreplaceable due to its unique fermentation properties. For regular dal dishes, you might substitute with moong dal, but the texture and taste will differ significantly.
A: Our urad dal offers 100% certified organic quality with chemical-free cultivation, premium quality with uniform white color, fresh harvest with optimal moisture content, traditional non-GMO variety from heritage Indian seeds, natural stone-ground processing, fermentation-ready consistency, and restaurant-quality standards used by professional chefs.
A: For regular cooking, soak for 4-6 hours. For fermentation-based dishes like dosa or idli, soak overnight (8-12 hours) for better grinding and fermentation results.
A: Yes, urad dal is the traditional base for papad. Grind soaked urad dal into a smooth paste, season with spices, and sun-dry to make authentic homemade papad.