Urad Dal

Urad also know commonly as Black Gram originated in India, where it has been in cultivation from ancient times and it is one of the highly prized pulses of India. As the name suggests whole black gram is black in colour and split dehulled are white in color. These tiny split white grains are also known as Urad dal in India. Often called white gram, these creamy white lentils are used in purees and soups. They are also the special ingredient added to flours to make breads, dosa (crepes), idlis (steamed cakes) and sweets. No soaking is required.Black gram is known to have soothing and cooling properties.
 
Types of URAD:-

• Whole Urad:Whole Urad dal is used more like a chili or stew than a soup or dal. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins. Best when soaked for about 4 hours or overnight
• Split Washed White Urad:White Urad Dal is a whole or split urad with its skin removed. These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. It is very nutritious and rich in protein.WhiteUrad dal is very easy and quick to make and the addition of different tadkas makes this dal very flavorful and delicious.

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Benefits and Uses :

• Urad dal is one of the richest sources of proteins and Vitamin B.
• It represent a low-fat and low-cholesterol alternative.
• It is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse..
• It is also rich in fiber which improves digestion and also has anti-inflammatory properties
• It also helps in increasing body bulk and body energy level. It strengthens the body and increases lifespan.