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Urud

Urud

Rs. 130.00 INR
Rs. 130.00 INR
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Black Gram (Vigna mungo), universally known as Urad (or Urad Dal when split), is one of the most prized and ancient legumes native to the Indian subcontinent. Recognized regionally as Uzhunnu in Malayalam, Ulundu in Tamil, Uddina Pappu in Kannada, and Minapa Pappu in Telugu, it serves as an indispensable culinary anchor across South and North India alike.

The unpolished whole grain features a jet-black seed coat enclosing a creamy white interior. When split and de-husked, it is sold as white Urad Dal. It is highly unique among legumes for its exceptionally high concentration of mucilaginous soluble fibers, which give it a distinctively sticky, viscous, and velvety texture when ground and cooked. It possesses a deeply rich, earthy, and savory flavor profile that intensifies beautifully when fermented.

NUTRITlON INFO

Approximate nutritional breakdown per 100-gram serving of cooked Urad Dal:

Calories~130 - 145 kcal

Carbohydrates~22g - 24g

Protein~7.5g - 8.2g

Dietary Fiber~4.5g - 5.5g

Fat~0.4g - 0.6g

Glycemic Index (GI)Low (~43)

USAGE/RECIPE

Because Urad has a dense cellular structure and unique viscous properties, proper prep work is essential to unlock its rich texture and maximize nutrient bioavailability.

💡 Preparation Tips

  • Rinsing: Wash the grains thoroughly 2 to 3 times in cool water to clear away ambient surface dust.
  • Soaking: Whole black Urad requires a 6 to 8-hour soak (ideally overnight). Split white Urad Dal requires only 2 to 4 hours of soaking, depending on whether it is being boiled or ground into a batter. Soaking neutralizes phytic acid, making its iron and magnesium highly bioavailable.

Primary Cooking Ratios

Standard Whole Grain Ratio: 1 cup of raw, soaked whole Urad to 3 cups of water.
Standard Split Dal Ratio: 1 cup of raw, soaked split Urad Dal to 2 to 2.5 cups of water.

  • Pressure Cooker (Recommended): Add soaked grains, water, and a pinch of turmeric. Cook whole black Urad for 5 to 7 whistles on medium heat until soft and buttery. Cook split white Urad Dal for 2 to 3 whistles.
  • Stovetop Simmer: Bring water to a boil, add soaked grains, cover tightly, and drop heat to low. Simmer split dal for 25–30 minutes; whole grains will take up to 50–60 minutes.

Popular Culinary Applications

  • The Foundation of South Indian Tiffins (Idli & Dosa): Split white Urad Dal is soaked, ground into a smooth, aerated, frothy paste, and blended with ground rice. Thanks to Urad's natural mucilaginous properties, this mixture ferments beautifully overnight, acting as the irreplaceable structural base that gives Idlis their pillow-soft fluffiness and Dosas their iconic crispiness.
  • Traditional Kerala Uzhunnu Vada: A crispy, savory, doughnut-shaped fritter. Soaked Urad Dal is ground with minimal water to a thick, fluffy batter, mixed with chopped shallots, ginger, green chilies, curry leaves, and black peppercorns, and deep-fried to golden perfection. It is a legendary breakfast companion to sambar and coconut chutney.
  • Creamy Dal Makhani: A luxurious, slow-cooked North Indian classic. Whole black Urad beans (along with a handful of kidney beans) are simmered on low heat for hours with aromatic spices, tomatoes, butter, and fresh cream until the grains break down into a naturally rich, velvety, thick gravy.
  • Roasted Spice Powders (Idli Podi): Split Urad Dal is dry-roasted on a tawa with dry red chilies, sesame seeds, hing, and curry leaves, then ground into a coarse, aromatic spice mix (Podi or "Gunpowder"). Mixed with a pool of ghee or gingelly oil, it serves as a spectacular condiment for breakfast.

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