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.

Maa ki dal by Kavita Ns

Types of Urad Dal (Black Gram)

  • What are the different types of urad dal available?
  1. 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.
  2. 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.
  3. 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:

Dal Makhani

Dal Makhani Revisited/deconstructed Recipe by Lakshmi Sridharan Ph D
#holi24 Lentils are seeds of members of pea family. This recipe includes urud dal, kidney beans, black eyed peas and chick peas. Lentils are excellent source of protein and fibers, This is my own creation, not the tradional Punjabi recipe. I love coconut; so added coconut milk. It did enhance taste тАж
Dal makhani Recipe by Muniswari.G
#holi24

Urad Dal Tadka

A classic Indian dish made by simmering cooked urad dal with spices like cumin, mustard seeds, ghee and more.

Urad Dal Tadka Recipe by Pranjal Kotkar
#ga24 #uraddal Urad dal tadka is a popular Punjabi dish and is served with rice, roti or paratha.

Urad Dal Vada

Crispy fritters made from soaked and ground urad dal, seasoned with spices and deep-fried until golden brown.

Urad Dal Vada Recipe by Sangita Vyas
#ga24 #UradDal #Uttarakhand These vada are specially for Dahi Vada. Soft and spongy .
Medu Vada Chutney Sambar - Urad dal Vada - Uddin Vade Recipe by Manisha Sampat
#ga24 #Uttarakhand #Uraddal #MeduVada #UraddalVada #UddinVade #CoconutChutney #Sambar #ToordalChandalSambar #Drumstick #Yam #Onion #Tomato #Potato ##SouthIndianDelicacy #Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove This is a South Indian popular and one of the favorite breakfast snacks made frтАж
Uttrakhand urad dal vadas Recipe by Sumeet Kaur (Recipes and more by Sumi)
Black gram or urad dal vadas... a special snack from the state of Uttarakhand. These vadas/pakoras/fritters are made on almost all the auspicious occasions, be it s wedding or any other celebration. Being from Uttarakhand I have enjoyed it since childhood. These vadas are a bit different from South тАж

Idli and Dosa Batter

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.

Idli and Dosa Batter Recipe by Jibita Khanna
This is wonderful traditional Recipe of Idli and Dosa batter shared by my beloved Tamil friend/ former colleague. When we were kids, I remember my mother had bought a huge manual stone grinder from someone from South of India in Kolkata to make the batter and on Sundays and holidays she used to makeтАж
Dosa, Uttapam, Idli, Appam & Kuzhi Paniyaram Recipe by Bethica Das
#risenshine - The first meal of the day should obviously be served like a king and a healthy one too. So here are five different breakfast recipes that I made from some homemade idli-dosa batter. The same batter has been used to make all these yummy dishes. So now there is absolutely no need to depeтАж

Urad Dal Khichdi

A wholesome one-pot meal made by combining cooked urad dal and rice with vegetables and spices.

Urad Dal KhichdiThis is a common dish in some parts of India Recipe by rama
Great recipe for Urad Dal Khichdi This is a common dish in some parts of India.
Urad Dal Khichdi Recipe by Dr.Madhumita Mishra
#goldenapron3 #week14 #khichdi Urad dal khichdi is a simple and nutrtious recipe, full of protein. Mostly, this khichdi being prepared in Makar sankranti celebration. This non-sweet delicious khichdi goes well with pickle and curd.
Khichdi (Urad Dal Khichdi) Recipe by Ankita Kapil Varshney
#KW

Urad dal puri:

Urad Dal Bedmi Puri Recipe by Sanuber Ashrafi
#ga24 #uraddal Bedmi puri is a savory flatbread made from whole wheat flour, stuffed with spicy urad dal filling. Bedmi puris are usually served with aloo curry.
Urad dal puri Recipe by rama
#ga24 #uttarakhand #uraddal #cookpadindia #cookpadenglish #simplecooking

More recipes with Urad dal:

Palak Dal Tadka Recipe by Madhumita Bishnu
#Feb #W4 Winter is about to go and the veggies that are still around invites us to make some dishes which would showcase the lingering effect. One such is Palak Dal Tadka. This style is a little different as roasted Papad is used as a Tadka. Though not uncommon to use Papad for Tadka, I loved using тАж
Urad Dal Pinni Recipe by Aruna Thapar
#HFS Urad Dal Pinni is loaded with urad dal, sugar , desi ghee, nuts, milk and are rich with nutrients such as calcium, iron, vitamin E and Vitamin C. They help in growing the immunity of the body. Pinni also helps the body fight cold by increasing the body temperature.
Urad Dal wadas Recipe by Bina Samir Telivala
#DDCЁЯкФЁЯОЗ Today being Kali Chaudas, it is the custom in Gujarati household to keep urad dal wadas at the cross roads near your house .There is a belief with that , by doing this all the bad Omen will be wiped out from your homes & happiness will reign supreme in your family . Kali Chaudas marks the dтАж
Kathiyawadi Winter special Urad DalЁЯШК Recipe by Anoli Vinchhi
#WS This is one of the traditional ways of making protein rich lentils Urad Dal prepared in this season served with Millet Paratha called Dasmi
Urad Dal/Lentil Fritters Recipe by Suruchi (Dr. Ruchi Sharma)
Great recipe for Urad Dal/Lentil Fritters.
Urad dal poori Recipe by Arachana ( Tanya)
#new

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.