Urad Bean

What Is Urad Bean?

Urad bean (Vigna mungo) is a small legume with black skin and a cream-white interior; it is known as “urad dal” in Indian cuisine. It is related to mung beans but is darker and starchier.

It is sold whole (black), skinned (white), or split in two. When cooked, it becomes creamy, so it is used both in dal dishes and as a base for fermented batters such as dosa and idli.

Urad Bean Nutrition

One hundred grams of dried urad beans contains about 341 kcal of energy, 25 g of protein, and 18 g of fiber; it is rich in iron and folate. It is a legume with substantial plant-based protein and fiber.

What Are the Benefits of Urad Bean?

With its high plant-based protein, fiber, and iron content, urad bean can be part of a balanced diet; it is a source of protein, especially for people who do not eat meat.

This information is general; urad bean is a food, not a medical treatment.

How to Choose Urad Bean

Good urad beans are whole, dry, and clean; avoid beans that are infested, damp, or have an off smell. Choose whole, white (skinned), or split varieties according to how you plan to use them.

• Beans should be whole, dry, and clean
• There should be no signs of insects or moisture
• Choose whole, skinned, or split beans according to the intended use

How to Store Urad Bean

Store urad beans for months in a sealed jar in a cool, dry place; protect them from moisture and insects. Whole beans keep longer, while split beans keep for a somewhat shorter time.

How to Use Urad Bean in the Kitchen

Urad bean is used most often in Indian dal dishes; it is also skinned and ground for dosa, idli, and papadum batters. Whole black beans are the base of dishes such as creamy dal makhani.

How to Cook Urad Bean

Rinse the beans, soak them for several hours, then boil them in plenty of water until tender and creamy; a pressure cooker shortens the cooking time. Combine them with spices and an onion-tomato sauce to make dal.

Frequently Asked Questions

Are urad beans and mung beans the same?

They are related but different: mung beans have green skin, while urad beans have black skin and become creamier when cooked.

Why are urad beans soaked?

Soaking shortens the cooking time and makes them easier to digest; in dosa and idli batter, it also supports fermentation.

What is white urad dal?

It is urad bean with the black skin removed; the interior looks cream-white and cooks more softly and quickly. This variety is preferred for batters.