Urad Dal
Urad dal, also known as black gram or Vigna mungo, is a type of legume widely used in South Asian cuisine. The dal is small, black, and oval-shaped, with a creamy white interior when split. It is rich in protein, fiber, and essential nutrients, making it a popular choice for vegetarians and those seeking a nutritious diet. Urad dal is often used to prepare a variety of dishes, including dals, soups, and batters for dosa and idli, and is prized for its earthy flavor and creamy texture when cooked. It is also known for its health benefits, including improving digestion and supporting heart health.
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About this item
Urad dal, also known as black gram or Vigna mungo, is a type of legume that is commonly used in Indian cuisine. It is characterized by its small black seeds, which have a white inner flesh. Urad dal is rich in protein, dietary fiber, and various vitamins and minerals, making it a nutritious addition to meals.
In cooking, urad dal can be found in various forms: whole (with the skin), split (the black skin removed), and ground into flour. The whole urad dal has a firm texture and a slightly earthy flavor, while the split version is more commonly used in dishes like dals, soups, curries, and batter for making popular snacks such as dosa and idli.
Urad dal is celebrated not only for its nutritional value but also for its versatility in different preparations, such as tempering with spices, using in stews, or as a base for spicy lentil pancakes. Beyond its culinary uses, urad dal is also considered beneficial in traditional medicine for promoting heart health, improving digestion, and providing energy.
In summary, urad dal is a nutritious, versatile ingredient widely used in Indian cuisine, known for its health benefits and rich flavor profile.
Urad dal, also known as black gram or Vigna mungo, is a type of legume that is commonly used in Indian cuisine. It is characterized by its small black seeds, which have a white inner flesh. Urad dal is rich in protein, dietary fiber, and various vitamins and minerals, making it a nutritious addition to meals.
In cooking, urad dal can be found in various forms: whole (with the skin), split (the black skin removed), and ground into flour. The whole urad dal has a firm texture and a slightly earthy flavor, while the split version is more commonly used in dishes like dals, soups, curries, and batter for making popular snacks such as dosa and idli.
Urad dal is celebrated not only for its nutritional value but also for its versatility in different preparations, such as tempering with spices, using in stews, or as a base for spicy lentil pancakes. Beyond its culinary uses, urad dal is also considered beneficial in traditional medicine for promoting heart health, improving digestion, and providing energy.
In summary, urad dal is a nutritious, versatile ingredient widely used in Indian cuisine, known for its health benefits and rich flavor profile.
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