Urad Dal, also known as Black Gram, is a premium quality lentil derived from the seeds of the Vigna mungo plant. This versatile pulse is a cornerstone of Indian cuisine, prized for its rich, earthy flavor and creamy texture once cooked. Available in multiple forms—Whole Urad with a black skin and white interior, Split Urad retaining the black skin, and washed Split Urad which is skinless—this dal caters to varied culinary uses. It is the key ingredient in traditional recipes such as Dal Makhani, Punjabi-style Urad Dal, medu vada, and forms the base for the fermented batters of idli and dosa, adding body and flavor depth. Grown predominantly in India’s warm, dry climates, Urad Dal is packed with nutrition, offering approximately 25 grams of protein, 18 grams of dietary fiber, and essential minerals like iron, calcium, and magnesium per 100 grams uncooked. Its health benefits include enhancing digestion, supporting bone strength, boosting energy, and managing iron deficiency. Urad Dal is also available in flour form, widely used in making papads and various snacks, making it a comprehensive product for food manufacturers, restaurants, and retailers in the B2B space.
Key Features
| Features | Description |
|---|---|
| Scientific Name | Vigna mungo |
| Types Available | Whole Urad (black skin, white interior), Split Urad (with skin), Split Urad (washed, skinless) |
| Culinary Applications | Dal Makhani, Idli & Dosa batter fermentation, Medu Vada, Punjabi Urad Dal |
| Nutritional Content (per 100g uncooked) | Protein 25g, Carbohydrates 60g, Dietary Fiber 18g, Fat 2g, Rich in Iron and Calcium |
| Health Benefits | Supports digestion, boosts energy, heart and bone health, iron deficiency aid |
| Geographical Origin | Native to India; largest producer and consumer |
| Agricultural Growth Conditions | Thrives in dry, warm climates with well-drained soil |
| Forms Available | Whole dal, split dal (with/without skin), washed dal, dal flour |
| Texture & Flavor | Creamy texture when cooked with rich, earthy flavor |
| Use in Fermentation | Essential for fermentation in Idli & Dosa batters providing fluffy texture |
| Attributes | Description |
|---|---|
| Botanical Family | Fabaceae (Legume family) |
| Protein Content | ~25 grams per 100 grams (uncooked) |
| Dietary Fiber | ~18 grams per 100 grams (uncooked) |
| Fat Content | ~2 grams per 100 grams (uncooked) |
| Minerals | Iron, Calcium, Magnesium, Phosphorus, Folate, B-vitamins |
| Color and Type | Black skin with white interior (whole), black split or white split (washed) |
| Packaging | Available in bulk packaging suitable for B2B distribution |
| Shelf Life | Typically 12 months when stored in cool, dry conditions |
| Country of Origin | India |
| Applications | Food manufacturing, restaurants, wholesale distribution |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Urad Dal is available as whole black dal (black skin with white interior), split black dal with skin, and split washed dal without skin. Additionally, Urad Dal flour is offered for use in making papads and various snacks, catering to diverse processing requirements.
Urad Dal contains natural fermentation properties which help in producing a light and fluffy texture in idli and dosa batter, making it essential for authentic South Indian fermented delicacies.
Urad Dal should be stored in a cool, dry place in airtight packaging to maintain freshness. Under these conditions, it typically has a shelf life of 12 months, making it suitable for bulk storage and distribution.
Urad Dal is rich in protein (~25g per 100g), dietary fiber (~18g), and essential minerals such as iron and calcium, supporting the creation of nutritious and energy-boosting food products.
Yes, sourced predominantly from India, Urad Dal is available in bulk quantities with consistent quality, making it ideal for institutional food services and large-scale food production.
Country Of Origin: India
Urad Dal (Black Gram) Description:
Urad Dal is a type of lentil made from the seeds of the Vigna mungo plant. It is a staple ingredient in Indian cooking and is valued for its rich, earthy flavor and creamy texture when cooked.
Urad Dal (Black Gram) Description:
Urad Dal is a type of lentil made from the seeds of the Vigna mungo plant. It is a staple ingredient in Indian cooking and is valued for its rich, earthy flavor and creamy texture when cooked.
Botanical and Agricultural Info:
• Scientific Name: Vigna mungo
• Family: Fabaceae (Legume family)
• Types:
o Whole Urad: Black skin, white interior
o Split Urad (with skin): Halved black lentils
o Split Urad (washed): White lentils with skin removed
Culinary Use:
• Used in both savory and fermented dishes:
o Dal Makhani
o Idli and Dosa batter (fermented)
o Vada (medu vada)
o Punjabi-style Urad Dal
• Adds body, creaminess, and depth of flavor to recipes
Cultivation and Production:
• Native to: India
• Major Producers: India (largest), Pakistan, and parts of Southeast Asia
• Grows well in dry, warm climates with well-drained soil
Nutritional Value (Per 100g, uncooked):
• Protein: ~25g
• Carbohydrates: ~60g
• Dietary Fiber: ~18g
• Fat: ~2g
• Rich in: Iron, Calcium, Magnesium, Phosphorus, Folate, and B-vitamins
Health Benefits:
• Excellent plant-based protein source
• High in fiber—supports digestion and gut health
• Boosts energy levels and helps with iron deficiency
• Beneficial for heart and bone health
Forms Available:
• Whole Black Urad Dal
• Split Urad Dal (with or without skin)
• Washed Urad Dal (white, skinless)
• Urad Flour – used in papads and snacks
Fun Fact:-Urad dal is an essential ingredient in making idli and dosa batter—thanks to its natural fermentation properties that help give a light, fluffy texture!
