Urad Dal, also known as black gram. It has an earthy flavor and has been a cornerstone of Indian cuisine for centuries. This humble legume with small black-skinned lentil with a creamy white interior, boasts a robust nutritional profile, making it a popular choice.
Health Benefits of Urad Dal (Black Gram)
ЁЯМЯ Rich Source of Protein
ЁЯМЯ High in Dietary Fiber
ЁЯМЯ Packed with Essential Vitamins and Minerals
ЁЯМЯ Potential Role in Managing Blood Sugar Levels
ЁЯМЯ Aid in Digestive Health
Urad dal or black gram, is widely recognized by various names across different regions of India. In North India, it is commonly referred to as urad dal or kali urad dal, while in South India, it is known as ulundhu or minapappu in Tamil and Telugu respectively. Other popular names include maash ki dal, mash ki dal, sabut mash dal, urad bean. Additionally, terms like urad chilka and urad badi are used to denote specific forms of urad dal with the skin intact or processed. These diverse names highlight the widespread popularity and versatile usage of urad dal in India.
Types of Urad Dal (Black Gram)
- What are the different types of urad dal available?
- Black Urad Dal (Black gram/Black gram dal) - Recognizable by its deep black color and small, round shape, black urad dal is the whole or unskinned version of the lentil. It is commonly used in traditional Indian dishes like dal makhani and khichdi.
- Split Urad Dal (split black gram) - It is split version of black urad dal or sabut urad dal. It can be both fully skinless or with skins but the inner will have white or cream color and has a milder flavor compared to whole black urad dal. Split urad dal cooks faster and is commonly used in dishes like dosa batter, idli, and various lentil soups.
- Skinless Urad Dal (Dhuli Urad Dal/White Urad Dal) - As the name suggests, skinless urad dal is the split version of black urad dal without the skin. It has a smooth texture making it ideal for dishes like dal fry, tadka dal, and soups.
The whole skinless Urad dal is also known as White urad dal or yellow urad dal (Vellai Ulundhu in tamil). It is creamy white in color and has a mild flavor. White urad dal is commonly used in South Indian cuisine to make dishes like vada, dosa, and idli.
Last but not the least,
4. Green Urad Dal - also known as Green Gram, Green Urad or Hari Urad Dal, is the whole urad dal with the skin intact. It is greenish-black in color and has a slightly different flavor compared to black urad dal. Green urad dal can also be found in split or whole forms.
Experiment with different varieties to discover your favorite ways to incorporate this nutritious legume into your cooking.
Cooking with Urad Dal
Here are some popular recipes featuring urad dal:
Lakshmi Sridharan Ph D
Muniswari.G
A classic Indian dish made by simmering cooked urad dal with spices like cumin, mustard seeds, ghee and more.
Pranjal Kotkar
Crispy fritters made from soaked and ground urad dal, seasoned with spices and deep-fried until golden brown.
Sangita Vyas
Manisha Sampat
Sumeet Kaur (Recipes and more by Sumi)
A staple in South Indian cuisine, idli and dosa batter is made by grinding soaked urad dal and rice, then fermenting the mixture to create fluffy idlis and crispy dosas.
Jibita Khanna
Bethica Das
A wholesome one-pot meal made by combining cooked urad dal and rice with vegetables and spices.
rama
Dr.Madhumita Mishra
Ankita Kapil Varshney
Sanuber Ashrafi
rama
More recipes with Urad dal:
Madhumita Bishnu
Aruna Thapar
Bina Samir Telivala
Anoli Vinchhi
Suruchi (Dr. Ruchi Sharma)
Arachana ( Tanya)
Frequently Asked Questions about Urad Dal
- How to sprout urad dal at home?
To sprout urad dal at home, begin by rinsing the dal thoroughly under running water. Then, soak the urad dal in a bowl of water for about 6-8 hours or overnight, ensuring that the dal is fully submerged. After soaking, drain the water and transfer the dal to a clean, damp cloth or a sprouting jar. Cover the jar with a breathable cloth or lid with small holes to allow air circulation. Place the jar in a warm and dark place, such as a kitchen cabinet or pantry. Rinse the urad dal with water 2-3 times a day to keep it moist, but not waterlogged. Within 1-2 days, you should start to see small sprouts emerging from the dal. Once the sprouts are about 1/4 to 1/2 inch long, they are ready to be consumed. Rinse the sprouted urad dal thoroughly before using them in salads, stir-fries, or other dishes to enjoy their crunchy texture and nutty flavor.
- Can urad dal be used in gluten-free recipes?
Yes, urad dal can be used in gluten-free recipes. Since urad dal is naturally gluten-free, it can be incorporated into a wide range of gluten-free dishes, including soups, stews, curries, pancakes, and baked goods. In South Indian cuisine, urad dal is commonly used to make dosa batter, idli, and vada, all of which are gluten-free options. Additionally, urad dal flour can be used as a gluten-free alternative to wheat flour in recipes for pancakes, bread, and other baked goods. Its nutty flavor and creamy texture make urad dal a delicious and nutritious addition to gluten-free cooking, providing protein, fiber, and essential nutrients without compromising on taste or texture.
- Are there any side effects of consuming urad dal?
Overall, incorporating urad dal into a balanced diet in moderate amounts is likely to provide numerous health benefits without significant adverse effects for most individuals. However, it's essential to listen to your body and consume urad dal in a way that suits your individual dietary needs and preferences.
- What is the proper storage techniques to maintain freshness and flavor?
Preserving the freshness and flavor of Urad Dal requires strategic storage practices, shielding it from moisture and pests. Begin by transferring the urad dal to an airtight container or a moisture-proof bag to prevent exposure to air and humidity, which can lead to spoilage and loss of quality. Store the container in a cool, dry place away from direct sunlight. Avoid storing urad dal near sources of heat or moisture, as this can cause it to spoil more quickly. Additionally, it's advisable to keep urad dal away from strong-smelling foods.