Urad Dal

What Is Urad Dal?

Urad dal (Vigna mungo) is one of the staple pulses in Indian cuisine; it is also known as “black gram.” In Indian cuisine, the word “dal” refers both to a split pulse and to a dish made from it.

It has black skin and a cream-colored interior; it is available whole (with the skin), skinned and white, or split into two pieces. When cooked, it becomes creamy and slightly sticky; this texture makes it useful in both dal dishes and fermented batters.

Urad Dal Nutrition Facts

Per 100 g dried urad dal provides approximately 341 kcal of energy, 25.2 g of protein, 1.6 g of fat, and 18.3 g of fiber; it is rich in folate, iron, and potassium. It is a pulse rich in plant protein and fiber.

What Are the Benefits of Urad Dal?

With its high plant protein, fiber, and mineral content, urad dal can be considered a valuable part of a balanced, plant-forward diet.

This is general information. Urad dal is a food and is not a substitute for medical treatment.

How to Choose Urad Dal

Good urad dal has dry, plump, uniform grains with no insect damage. For split dal, the pieces should be evenly split and have a clean color; avoid products that are dusty, damp, or infested.

• Grains should be dry and plump.
• Color should be clean, with no insect damage.
• Do not buy damp or dusty products.

How to Store Urad Dal

Store dried urad dal in a sealed jar in a cool, dry place for a long time. Keep it away from moisture and heat, which can lead to insect infestation; use a sealed jar for long-term storage.

How to Use Urad Dal in the Kitchen

Urad dal is used most often in creamy dal dishes (such as dal makhani), fermented rice-and-pulse batters such as idli and dosa, and spiced garnishes (tadka). The skinned white variety is preferred for batters, while the black, skin-on variety is used in dark dal dishes.

What Does Urad Dal Do in Idli and Dosa Batter?

Urad dal is soaked with rice, ground, and fermented; its creamy texture and natural properties help the batter rise and contribute to the soft texture of idli and dosa.

Frequently Asked Questions

Are urad dal and mung dal the same?

No. The two are related pulses but are different species. Urad dal (black gram) cooks to a creamier, stickier texture, while mung (green gram) is lighter and breaks down more quickly.

Should urad dal be soaked?

Whole urad dal (with the skin) is soaked for several hours before cooking; for idli and dosa, it is ground after soaking and then fermented. Split varieties cook more quickly.

Why does urad dal become creamy?

The starch released during cooking and the pulse’s texture give dishes a natural creaminess and slight stickiness; this is why it is popular in dishes such as dal makhani.