URAD DAL

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. White Urad dal is very easy and quick to make and the addition of different tadkas makes this dal very flavorful and delicious.

PROPERTIES

VALUES / LIMITS

Damaged Grain:

4.0% Maximum

Foreign Material:

1% Maximum

Brown Seeds:

3% Maximum

Sister Seeds:

3% Maximum

Weevil led Seeds:

2% Maximum

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.
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