Urad or Black Gram is grown and widely used across India. Having originated in India whole Urad or the split lentil (Urad dal) is an important ingredient across regional cuisines; from Idli-Dosa, Paapad and the quintessential Dal Makhani. These are cleaned by hand and unpolished to retain nutrition.  

Allergen Info

Cleaned and sorted in a facility where wheat, seeds and nuts are processed

Raw Split Black Gram / Urad Dal

1. Urad dal is a high-protein lentil, crucial for vegetarians and vegans to meet their protein requirements.
2. It contains dietary fiber, aiding digestion and promoting a healthy digestive system.
3. Urad dal is a good source of iron, contributing to the prevention of anemia and supporting overall blood health.
4. The presence of iron and various vitamins makes urad dal an energy-boosting food.
5. It contains essential minerals like calcium, phosphorus, and magnesium, promoting bone health.

Urad is traditionally used in Northern states of India to make Dal Makhani, a creamy delicious creamy curry made using Urad, spices and Makkhan. Widely used in south India to make Idli-Dosa batter. Replace half cup of polished split urad dal with whole urad. Pre-soaking black gram is recommended to reduce cooking time. It can be soaked, ground coarsely and then deep fried to make Medu Wadas.

1. Best before 6 months from manufacture
2. Store in a cool, dry place.