Urad Bean

What Is Urad Bean?

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

It's sold whole (black), skinned (white), or split in two. When cooked, it takes on a creamy consistency; for this reason it's used both in dal dishes and as the base of fermented batters like dosa and idli.

Nutritional Values of Urad Bean

100 g of dried urad bean contains about 341 kcal of energy, 25 g protein, and 18 g fiber; it's rich in iron and folate. It's a strong legume in terms of plant protein and fiber.

What Are the Benefits of Urad Bean?

With its high plant protein, fiber, and iron content, urad bean can be considered part of a balanced diet; it's especially a protein source for those who don't eat meat.

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

How to Choose Urad Bean?

Good urad bean is a product whose grains are whole, dry, and clean; wormy, moist, or foul-smelling examples are not preferred. Whole, white (skinned), and split varieties are chosen according to use.

• The grains should be whole, dry, and clean
• There should be no signs of worms or moisture
• Whole/skinned/split should be chosen according to use

How Should Urad Bean Be Stored?

It's stored in a closed jar in a dry, cool place for months; it should be protected from moisture and pests. Whole grains last longer, split ones last a bit shorter.

Using Urad Bean in the Kitchen

Urad bean is used most often in Indian dal dishes; it's also skinned and ground for use in dosa, idli, and papadum batters. Its whole black grain is the base of creamy dishes like "dal makhani."

How Is Urad Bean Cooked?

Washed grains are soaked for a few hours and boiled in plenty of water until soft and creamy; a pressure cooker shortens the time. It's turned into dal with spices and an onion-tomato sauce.

Frequently Asked Questions

Are urad bean and mung bean the same?

They're related but different; mung has a green skin, urad a black skin, and urad gives a creamier consistency when cooked.

Why is urad soaked?

Soaking shortens the cooking time and eases digestion; in dosa-idli batter it also supports fermentation.

What is white urad dal?

It's urad bean with its black skin removed; the interior looks cream-white and it's softer and cooks faster. This variety is preferred for baked goods.